Chocolate Cream Mousse

· 4 ½ oz of bitter chocolate (chopped)

· 4 teaspoons of unsalted diced butter

· 3 tablespoons of espresso (extremely strong coffee)

· 2 cups of heavy cream (should be cold)

· 3to 4 eggs

· 1 ½ tablespoons sugar

· Raspberries, grated chocolate and whipped cream for dressing (optional)

· Begin by whipping 2 cups of cream.  Once it is stiff keep it to cool in the refrigerator.

· In a large bowl mix together 4 ½ oz of chocolate, 4 teaspoons of diced butter and 3 tablespoons of espresso.  Add these ingredients in a double pan; make sure the water below is hot enough.  Keep stirring this mixture frequently till it is smooth.

· Remove from the stove and keep it to cool.  The mixture should be just warmer than normal body temperature. 

· If you want to know the right temperature, just dab a drop of this mixture onto the lower lip.  This mixture should be warm on your lip, if not and you feel it’s cool then this mixture could seize later when you mix various ingredients.  

· When the chocolate mixture has reached the right temperature, beat the egg whites till stiff.  Gradually add sugar in the egg white and continue beating till soft.

· Add the egg yolks; gently add ¼ of cold whipped cream.  Mix well.  

· Pour into the mixture half of the egg white and blend together.  Now slowly add the remaining egg whites and the remaining cream (whipped). 

· Spoon the mousse in individual bowls or a single serving bowl. 

· Layer the mousse with raspberries or grated chocolate and cream (Optional).