Mousse:

12 oz. bittersweet chocolate, chopped
1/2c. milk
2 c. whipping cream, whipped to soft peaks
4 egg yolks
1/3 c. strong coffee made with Starbucks Christmas Blend
1/3 c. sugar

Coffee caramel sauce:
1 c. sugar
1/2 c. very strong starbucks Christmas Blend coffee
1/4 c. fresh orange juice
Finely diced zest of 1/2 orange

For Mousse:
1. Melt chocolage and milk in double boiler.
2. Place yolks, coffee and sugar in electric mixer bowl over simmering water and stir until mixture is hot. Remove from heat, place on mixer and whisk on high speed until cool and double the volume.
3. Mix 1/3 of egg misture into chocolate and gently fold in the remaining mixture until combined.
4. Fold in 1 c. cream and then the remainder until just combined but with no streaks of cream visible. Place in fridge for minimum 4 hrs.

For Coffee Caramel Sauce:
1. Place sugar in medium saucepan with high sides. Moisten with water and place over high heat. Cook sugar to deep amber colour.
2. Remove from heat, pour in coffee (sugar may splutter), add orange juice then return to heat and bring to boil again. Remove from heat, add zest, cool completely.
Serve with meringues

copy from Starbucks Coffee ~ Chef Keith Froggett