Chocolate Mousse

1. 1

   Break up the chocolate into a small, heavy saucepan. Dissolve the coffee or espresso in the boiling water and pour it over the chocolate. Place over low heat and stir occasionally with a small wire whisk until mixture is smooth. Remove from heat and set aside for about 5 minutes.

2. 2

   In the bowl of an electric mixer at high speed, beat the yolks for 3 to 4 minutes until pale lemon-colored. With a spatula add the chocolate mixture and mix until smooth. Do not over mix.

3. 3

   Add the salt to the egg whites until they hold a definite shape but are not dry. Gently fold whites into chocolate mixture in thirds. I do this by adding the whites to the chocolate twice and then adding the chocolate mixture back to the bowl where the whites are. Fold only until no whites show.

4. 4

   Gently pour into serving glasses or bowls, filling 3/4 of the full capacity. Cover with plastic wrap and refrigerate for 3 to 6 hours. You may refrigerate it for as long as 24 hours, though the texture will become more spongy and less creamy. It's good either way.

5. 5

   Serve with whipped cream, if desired.

No additional tips available.