Chocolate Mousse

From Sallie DuMond in Jackson Hole, Wyoming:

4 large eggs
1/3 cup sugar
12 oz. semi sweet chocolate
1 1/2 cups chilled whipping cream
1/4 cup Irish Cream liqueur

Whisk eggs and sugar in a large metal bowl. Set bowl over sauce pan of simmering water (do not let allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160 F, about five minutes.

Remove bowl from over water. Using electric mixer, beat egg mixture for 10 minutes.

Place chocolate in another metal bowl over simmering water, stir until melted and smooth. Cool to lukewarm.

Combine cream and Irish Cream liqueur in a medium bowl; beat to stiff peaks.

Pour lukewarm chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.