| 1 | Mousse and sauce can be done a day in advance. |
| 2 | To prepare mousse, melt bittersweet and unsweetened chocolate and set aside to cool to room temperature. |
| 3 | Combine butter and marsala in a small bowl and set over boiling water. |
| 4 | Heat until marsala is bubbling and butter melted. |
| 5 | Remove bowl from pan and let cool a few moments, then whisk in yolks. |
| 6 | Place again over boiling water and stir until yolks begin to thicken. |
| 7 | Cool. |
| 8 | Add cream of tartar to whites and beat to soft peaks and gradually beat in sugar until stiff and glossy. |
| 9 | Gently fold together whites, cooled chocolate, egg mixture, cream and nuts, taking care to keep mixture light. |
| 10 | Turn into a freezer container and freeze at least 4 hours. |
| 11 | Let stand a couple of hours in refrigerator to soften before serving. |
| 12 | to make the sauce, combine the coffee with boiling water and stir until dissolved. |
| 13 | Turn into a small bowl, adding the marsala, chocolate and sugar. |
| 14 | Set over a pan of hot water and stir until chocolate is melted. |
| 15 | Stir in butter until smooth. |
| 16 | Reheat before serving. |
| 17 | to serve, use a small ice cream scoop to spoon out about 4 balls of mousse into each of 8 wine glasses. |
| 18 | Drizzle with hot sauce and serve. |
| 19 | from trattoria da eletta in the village of sala baganza outside of the city or parma, italy |
