Caramel Truffle Mousse

3/4 Cup Sugar
1/4 Cup Millstone Caramel Truffle Coffee (ground)
2 Cups Heavy Cream
1/2 Cup Egg Yolks
1 1/2 Cups Chocolate (melted)
1 Quart Whipped Cream

Place sugar in a small saucepan and melt on high heat stirring constantly to keep from burning. At the same time, boil cream with Caramel Truffle Coffee grounds. When sugar is dark brown, carefully pour coffee and cream mixture into sugar, stirring to make a caramel sauce. Let cool slightlyand whisk in egg yolks slowly to prevent eggs from cooking. Strain mixture and combine with melted chocolate. let cool until chocolate is warm to the touch. Fold in stiff whipped cream. Fill molds or pipe into cups. Refrigerate to set. Ready to serve in 15-20 minutes. Yields 12 four oz. portions.