Classic French Chocolate Mousse

Method

1) Combine over hot water, 1/4 cup of the sugar, water, brandy and instant coffee granules and stir until smooth. Remove from heat.
2) In a separate bowl, gradually beat hot mixture into egg yolks until smooth. Place in ice bath and stir continuously for 10 to 15 minutes or until mixture mounds from a spoon. Remove from ice bath and set aside.
3) In a separate bowl or stand mixer, beat egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
4) In a small, chilled bowl or stand mixer, beat the cream and vanilla until stiff peaks form.
5) Fold a small amount of egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture and whipped cream.
6) Spoon mousse into bowls and refrigerate until ready to serve.