Classic Chocolate Mousse

Ingredients

• 4 1/2 ounces bittersweet chocolate, finely chopped
• 2 Tbsp unsalted butter, cubed
• 2 Tbsp espresso or very strong coffee
• 1 cup cold heavy whipping cream
• 3 large eggs, separated
• 1 Tbsp sugar
• Raspberries and extra whipped cream, optional

Directions

1. Whip the heavy whipping cream until it reaches soft peaks, then tuck it into the refrigerator to stay cold.
2. Set the finely chopped chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water, not simmering water. Stir often, and keep going until the mixture is smooth.
3. Take the chocolate mixture off the heat and let it cool until it feels just warm when you touch it. Don’t let it cool too much, or it can seize up when you mix in the rest.
4. After the chocolate is off the heat and beginning to cool, whip the egg whites until they turn foamy and start to keep their shape. Sprinkle in the sugar, then continue whipping until the whites stand in stiff peaks.
5. Once the chocolate mixture is just warm to the touch, stir in the egg yolks.
6. Stir in about 1/3 of the whipped cream, gently, to loosen the chocolate. Fold in 1/2 of the egg whites, then fold in the rest of the egg whites. Finish by folding in the remaining whipped cream.
7. Spoon or pipe the mousse into serving dishes. If you’d like, add layers of fresh raspberries and whipped cream. Refrigerate for 8 to 24 hours.