Frangelico Dark Chocolate Mousse

In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color.

Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve.

Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160 degrees F and coats the back of a spoon.

Remove from heat and add the finely chopped chocolate. Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).

Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.

Serve in demitasse cups with espresso spoons and a dollop of lightly sweetened whip cream, sprinkled with a little grated dark chocolate.

Or just grab a wooden spoon, scoop up a huge mound of whipped cream and slop it on top. Enjoy.