3Tablespoonsgood-quality espresso coffee(I use Nespresso)
2teaspoonsunsalted butterat room temperature
3extra largeeggsat room temperature and seperated
3Tablespoonsgranulated sugar
½cupheavy whipping cream
Instructions
Put the chocolate and coffee into a heatproof bowl set over a saucepan of steaming but not boiling water and leave until just melted. (do not let the base of the bowl touch the water)
Remove the bowl from the heat and gently stir in the butter. Let set for one minute.
Gently stir int the egg yolks, one at a time.
Put the egg whites and 3 Tablespoons granulated sugar in a bowl and with an electric mixer, beat until stiff peaks form.
In another bowl, add the heavy whipping cream and beat until soft peaks form.
Stir about ¼ of the egg whites into the chocolate mixture to loosen it, then using a large metal spoon, gently fold the rest of the egg whites in three batches.
Fold the whipping cream into the mousse and spoon into serving dishes.