Chocolate Espresso Mousse

Instructions

1. Melt the chocolate and butter together in a double boiler or in a bowl in the microwave. Let the chocolate cool slightly. Add the egg yolks to the chocolate one at a time, beating well between each addition. Add the vanilla extract and the instant espresso powder and mix well.
2. Whip the egg whites to soft peak stage (when the egg whites will almost stand up on their own at the end of the whisk – looking like a chocolate kiss). Add the sugar and beat again until glossy.
3. In a separate bowl, whip the heavy cream until it reaches soft peaks.
4. Fold the egg whites into the chocolate mixture carefully, trying not to deflate the egg whites too much. Then, fold in the whipped cream and combine gently until no more streaks of white appear.
5. Transfer to individual serving bowls or glasses. Refrigerate for 30 minutes, and then serve garnished with a dollop of whipped cream and an espresso bean or two. If you make the mousse ahead of time and store it in the refrigerator, let it sit out on the kitchen counter for 20 to 30 minutes before serving.