6 oz bittersweet chocolate, broken into small pieces
4 tablespoons unsalted butter
Pinch salt
1 teaspoon good quality vanilla
2 tablespoons strong coffee, or coffee liquer such as Kahlua or Tia Maria
4 large eggs, separated
2 tablespoons sugar
1 cup heavy cream, whipped to soft peaks
Melt chocolate in double boiler or the microwave; watch it closely so that it doesn’t burn. Whisk in the butter, 1 tablespoon at a time. Add in salt, vanilla, and coffee until blended completely. Whisk in the egg yolks, one at a time, fully blending each one before adding the next. Set this mixture aside. Warm egg whites gently in double boiler whisking the whole time. Beat with an electric mixer, slowly adding the sugar until egg whites reach soft peaks. Gently fold egg whites into chocolate mixture. Whip the cream into soft peaks. Fold into chocolate mixture, and chill for at least 2 hours. You may spoon the mousse into wine glasses and top with extra cream and fresh berries, or chocolate curls.
