Chocolate Mousse with Coconut Macaroons

4 oz Dark chocolate; melted
4 Macaroons
1 tb Brandy; (1 to 2)
2 tb Strong black coffee
2 lg Eggs; separated
1 oz Unsalted butter

Toast the macaroons gently under a grill. When lightly browned, break into pieces and crumble between fingers. Stir in the brandy and mix well together. Divide the mixture evenly between 4 mousse dishes or press into one larger dish. This forms the base of the pudding.

Beat egg yolks one by one into the chocolate mixture. Cut butter into small pieces and beat it into the mixture to form a smooth cream.

Whip egg whites into stiff peaks. Allow chocolate mixture to cool slightly and then, using a metal spoon, fold whites into the mixture (this action to be done lightly but thoroughly). Pour mousse onto the macaroon base and chill for 3-4 hours.

Remind guests to dip deep to the bottom in order to sample the base with the chocolate.

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