Espresso Chocolate Mousse

Instructions

1. 1

   Finely chop the dark chocolate and place it in a heatproof bowl.

2. 2

   In a small saucepan, bring the heavy cream to a simmer over medium heat. Once simmering, pour it over the chopped chocolate and let it sit for 1-2 minutes to melt the chocolate.

3. 3

   Gently whisk the chocolate and cream together until smooth. Stir in the espresso and vanilla extract. Allow the mixture to cool slightly.

4. 4

   In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.

5. 5

   Carefully fold the egg whites into the chocolate mixture in thirds, being careful not to deflate the egg whites.

6. 6

   Divide the mousse into serving dishes and refrigerate for at least 2 hours, or until set.

7. 7

   Serve chilled, optionally garnished with whipped cream, chocolate shavings, or a dusting of cocoa powder.