Totally heavenly taste, and it looks very pretty too. Can be served for dessert any time, even when you have to impress a crowd. I like to serve it with a drizzle of chocolate syrup and some sliced kiwis or strawberries.
6 oz baking chocolate
6 eggs separated
2 tsp vanilla sugar
2 Tbsp coffee dissolved in liqueur
½ cup sugar
10 oz whipped topping
Melt baking chocolate.
Using a mixer, mix chocolate, egg yolks, vanilla sugar and coffee.
Beat egg whites with sugar until stiff. Slowly add to chocolate mixture, using the mixer's low setting.
Bake 1/3 of the mixture in a 9" pan for 20 minutes.
Beat whipped topping. Add 1/2 of the topping to remaining chocolate mixture, then pour on top of cooled cake. Freeze.
Add the rest of whipped topping on top of frozen mousse, then add optional garnish and freeze.