In a blender, blend egg yolks, choc. chips, milk, coffee, and brandy. Blend
for 15 seconds, or until liquified. In separate bowl, beat egg whites until
stiff. Add sugar gradually, until firm. Fold choc. mixture into egg whites.
Put mousse into serving cups, and chill overnight.
Posted to JEWISH-FOOD digest Volume 98 #024 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 13, 98
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