Chocolate Espresso Mousse

Yield: 14 - 6 oz. portions

Ingredients:

1. semi-sweet chocolate  1 lb. 12 oz.
2. Egg yolk - 9 each
3. Espresso - 6 oz.
4. Sugar - 4 oz.
5. Egg whites pasteurized - 9 each
6. Whipping cream - 3 cups

This recipe calls to use a double boiler, but boiling a pot of water and using a metal mixing bowl and setting it on top will act as a double boiler.

• First melt chocolate in double boiler.
• In Kitchen aid bowl, combine yolks, espresso, and sugar. Place over hot water and beat with a whip until thickened and tripled in bulk.
• Place in mixer a whip in chocolate. Continue to beat on low speed  until cooled slightly.
• In a clean bowl, whip egg whites until stiff. Fold into chocolate.
• Whip cream until stiff, fold into chocolate.
• Pipe into glasses. Refrigerate.

Topped with whip cream, chocolate covered coffee beans, and drizzled chocolate.