Chocolate-Coffee Mousse

Ingredients

Dark chocolate 200 g

Sweet cream butter 1 tbsp

Espresso 1/4 cup

Eggs 3 pcs

Sugar 1 tbsp

Cream 35% 240 ml

Heat the chocolate, butter, and espresso in a heatproof bowl over a double boiler. Stir until smooth (the chocolate and butter must be completely melted). Place the bowl in the freezer.

Whisk the yolks until pale and creamy. Add the cooled chocolate mixture. Beat the whites until stiff peaks form, then, continuing to beat, gradually add the sugar and beat until stiff peaks form. Gently fold the chocolate mixture into the whites.

In the cold bowl that held the chocolate, whisk the cream until it's thoroughly combined. Add them to the main mixture and stir until smooth with a silicone spatula, ensuring neither the cream nor the egg whites settle. Divide the mousse evenly among 6 bowls or glasses. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Enjoy!