Title: Quatorze's chocolate praline mousse
 Categories: Desserts, Chocolate
      Yield: 8 Servings
 
    2/3 oz Good-quality semisweet
           -chocolate
      2 oz Good-quality unsweetened
           -chocolate
      2 c  Heavy or whipping cream
      3    Eggs, separated
    1/4 c  Confectioner's sugar
    1/2 c  Praline paste
    1/8 ts Salt
    1/4 c  Brown creme de cacao
      1 tb Unsalted butter, melted &
           -cooled to room temp
      1 tb Brewed espresso or very
           -strong coffee, cooled
 
  Calories     per serving:             Number of Servings: 8 Fat grams
  per serving:
  :           Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS  +++*
  
  1.  Break both the chocolates into chunks and place them in the top
  of a double boiler over simmering water. Heat until melted, stirring
  occasionally.  Set aside and cool to lukewarm.
  
  2.  Whip the cream until it is stiff and doubled in volume. Set it
  aside.
  
  3.  Beat the egg whites until they form soft peaks. Then add the
  confectioners' sugar 1 T. at a time, beating constantly until the
  whites are stiff but not dry. Set them aside.
  
  4.  Combine the praline paste, salt, and creme de cacao in a large
  mixing bowl.  Stir well, and add the egg yolks. Whisk until smooth.
  
  5.  Add the melted butter, espresso and melted chocolate to the
  praline paste mixture, and blend thoroughly. Then, using a rubber
  spatula, fold in the whipped cream. Finally, very gently, fold in the
  egg whites.
  
  6.  Spoon the mousse into individual bowls or a large serving bowl.
  Cover and refrigerate for 8 hours before serving.