1  lb   Semi-Sweet Chocolate  [coarsely chopped]
 ½  cup  Butter
 2  tsp  Instant Coffee powder
 1/3 cup  Water
 2       Egg yolks
 1/3 cup  Coffee flavored liqueur
 4       Egg Whites
 4  tbl  Sugar
 1  cup  Heavy cream
         Ruby-Red Raspberry Sauce
 

Combine chocolate, butter, coffee and water in small saucepan.

Cook over low heat, stirring until chocolate melts and mixture is smooth.

Beat yolks slightly with liqueur in small bowl.  Stir in a little hot mixture.

Stir back into saucepan.  Cool to room temperature.

Beat egg whites in large bowl until soft peaks form.  Gradually beat in sugar until stiff, but not dry, peaks form.

Spoon whites over chocolate.  Beat cream in same bowl used for whites until stiff.  Fold into chocolate mixture with beaten whites. Pour into bowl. Cover and refrigerate at least 4 hours until firm.

To serve, scoop out mousse onto serving plate.  Drizzle with raspberry sauce and garnish with raspberries and whipped cream if desired.
 
 

RUBY-RED  RASPBERRY  SAUCE:

Pour 2 pkgs (10 oz  each) frozen Raspberries, thawed, into strainer set over small saucepan.

Press berries to extract juice; discard seeds.  Add ¼ cup seedless Raspberry Jam.

Stir together; 1 tbl Cornstarch and 1 tbl Framboise Liqueur (raspberry flavor) or Kirsch in small cup until smooth; stir into saucepan.

Cook over medium heat, stirring, until mixture thickens and boils, 1 minute.

Cool.  Refrigerate for up to one week.