Espresso Chocolate Mousse

With Valentine's day around the corner, I decided to dedicate 4 posts to feature Chocolate recipes designed to serve two lovers! These recipes are easy to make and decadent enough to satisfy any chocolate craving! 

Espresso Chocolate Mousse

1 cup bittersweet chocolate. finely chopped

3 tbsp water

2 tbsp of espresso or your favorite liqueur, or just water

4 large eggs, at room temperature, separated

Pinch of salt

Combine the chocolate, water and espresso in a heatproof bowl set over a saucepan of simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove from heat and stir until the mixture is smooth. Set aside and let cool. 

In a clean, dry bowl place egg whites and a pinch of salt and whip on medium-high speed until stiff peaks form. They should be thick and smooth.

Stir the egg yolks into the cooled chocolate mixture. Add half of the whipped egg whites to the chocolate and fold gently. Fold in the remaining egg whites with a spatula just until there are no white streaks left.

Portion the mixture into 2 serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve with freshly whipped cream.

Enjoy!