1 cup cold heavy whipping cream
4.5 ounces bittersweet chocolate
2 tablespoons unsalted butter
2 tablespoons brewed espresso
3 large eggs, separated
1 tablespoon sugar
Raspberries for garnish (optional)
Whipped creme for garnish (optional)
1. Whip the heavy whipping cream until it forms soft peaks. Chill in refrigerator.
2. Melt the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water. Stir continuously until smooth. Remove the chocolate mixture from the heat and let cool until it is warm to the touch. Do not let the mixture get too cool.
3. Whip the egg whites until they are foamy and hold shape. Sprinkle in the sugar and whip until it forms stiff peaks.
4. While the chocolate is still warm, stir in the egg yolks.
5. Gently stir in one third of the whipped cream into the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.
6. Chill in refrigerator for 8-24 hours. Put in serving dishes, top with whipped cream and raspberries, and serve!
recipe from https://www.simplyrecipes.com/recipes/chocolate_mousse/
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