Chocolate Espresso Mousse

Chocolate and coffee,

Simple and yummy

Doesn't need a better introduction!

- 8oz semisweet chocolate, chopped

- 3 large egg yolks

- 2 tbsp instant espresso powder

- 6 tbsp granulated sugar

- 2 cups heavy cream

Melt the chocolate in a medium bowl set over a pan of simmering water, stirring often until smooth.  Remove from heat and let cool slightly.

In a small saucepan, whisk together the egg yolks, espresso powder, 4 tbsp of the sugar, 3/4 cups of the heavy cream.  Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the spatula, 2-3 minutes.  (do not boil.)  Strain into the melted chocolate, mix until smooth.  Refrigerate until completely cooled, about 30 minutes.

Using an electric mixer, beat the remaining 1 1/4 cups cream and 2 tbsp sugar until stiff peaks form.

In 3 additions, fold the whipped cream into the chocolate mixture.  Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving).

This was so simple and yummy!  To dress it up, I served the mousse in wine glasses and saved a few dollops of whipped cream to put on top and then topped the whipped cream with some chocolate shavings.  Pretty, chocolate with a hint of coffee, yes please!