CHOCOLATE ESPRESSO MOUSSE

Ingredients

8 ounces semisweet chocolate, chopped, plus more grated for garnish

3 large egg yolks

2 teaspoons of instant espresso powder

6 tablespoons granulated sugar

2 cups heavy cream

Directions

Melt the chocolate in a medium bowl placed over (but not in) a saucepan.

boiling water, stirring frequently, until smooth. Remove from heat and let cool

slightly.

In a small saucepan, mix the egg yolks, espresso powder, 4

tablespoons of sugar and ¾ cup of cream. Cook over medium heat,

stirring constantly with a rubber spatula, until the mixture lightly coats the back

with the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and

Beat until smooth. Refrigerate until completely chilled, about 30 minutes.

Using an electric mixer, beat the remaining 1 1/4 cups cream and 2 tablespoons

sugar until firm peaks form.

In 3 additions, fold the whipped cream into the chocolate mixture. Divide between

8 serving glasses and refrigerate for at least 30 minutes (if longer, take it to the room)

temperature before serving). Sprinkle with grated chocolate before serving.