Chocolate Mousse

1/2 c. sugar 1 tsp. instant coffee, melt in hot
4 eggs, separated milk
1 c. milk, not, scalded 2 jiggers cognac
1 (12 oz.) pkg. chocolate bits, melted

Beat sugar and 4 egg whites until stiff. Put 2 egg yolks, melted chocolate, brandy into blender. Pour hot scalded milk with coffee into mixer at once. Run until smooth. Fold into egg white mixture and refrigerate for 2 hours or more.