8 ounces bittersweet chocolate (60-70% cacao), chopped, chips are fine to use also
¼ cup strong coffee or espresso
6 tablespoons unsalted butter, room temperature
3 egg yolks
½ cup heavy cream or whipping cream
3 egg whites
¼ cup sugar
- Using a 4-quart saucepan or double boiler, fill 1/3 of the pan with water. Bring the water to a gentle simmer. Place a heatproof bowl on top of the pan, make sure the bowl does not touch the water. Place the chopped chocolate and coffee into the bowl. Melt the chocolate, stirring occasionally to combine. Remove the bowl from the heat.
- Beat the soft butter into the melted chocolate. One by one, beat in the egg yolks. Set mixture aside to cool.
- Place the heavy cream into a separate bowl and whip into soft peaks, set aside. Note: heavy cream will whip quicker when the cream is cold, and the mixing bowl is cold.
- In a clean bowl and using clean whisks, whip the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.
- Pour the cooled chocolate mixture down the side of the egg white bowl, and gently fold them together using a rubber spatula. When almost blended fold in the whipped cream.
Spoon the mousse into an attractive serving bowl, individual cups, or small chocolate cups. Cover and chill for several hours. Will keep refrigerated for 2-3 days.