Chocolate Mousse

1. 1

   Whisk egg yolks, 1/4 cup sugar, butter, water, and espresso powder in a large metal bowl to blend.

2. 2

   Set bowl over a saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160u00b0F, about 2 minutes.

3. 3

   Add chocolate and whisk until melted and smooth. Turn off heat; take bowl off the heat.

4. 4

   Using an electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from over the water. Fold 1/3 of beaten whites into warm chocolate mixture to lighten. Add Kahlua. Fold in remaining whites. Cover and chill until set, at least 2 hours or overnight.

5. 5

   Serve garnished with fresh raspberries and fresh mint leaves.

No additional tips available.