The Lady's Chocolate Mousse

The Lady’s Chocolate Mousse
With the exception of years when I was utterly disabled, I have made this mousse for every seder since high school. It made its TCLVPSG debut in 2003.

6 bars (21 ounces) Schmerling Maestrani Noblesse chocolate, broken up
12 eggs, separated
6 ounces hot water
3 ounces slivovitz, Montaigne cognac, or very strong black tea
4 tablespoons sugar

Melt the chocolate over simmering water. Stir in the hot water. Beat the yolks with three tablespoons of the sugar and cognac over simmering water until quite hot and foamy. Next, stir the yolks into the chocolate. Dissolve the remaining tablespoon of sugar in the whites over simmering water stirring rapidly and beat the whites to snow. Stir one quarter of the whites into the chocolate mixture to lighten, and then gently fold in the remaining whites. Pour the mixture into a serving bowl or individual serving cups or glasses. Chill until set.
Makes about 15 servings