Ingredients:

  • 6 oz (170 g) semisweet chocolate, chopped
  • 2 tbsp (30 g) unsalted butter
  • 1 cup (240 ml) heavy cream, divided
  • 2 large eggs, separated
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (240 ml) strong brewed coffee, cooled
  • 1/4 cup (50 g) sugar
  • 1/4 cup (60 ml) heavy cream
  • Chocolate shavings
  • Coffee beans (optional)
  • Whipped cream (optional)

Instructions:

  1. Melt the semisweet chocolate and butter in a saucepan over low heat. Stir until smooth. Remove from heat.
  2. In a medium bowl, whisk together egg yolks and sugar until pale and creamy. Stir in melted chocolate and vanilla.
  3. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into chocolate mixture.
  4. Whip 3/4 cup of heavy cream until stiff peaks form, then fold into the chocolate mixture. Refrigerate for at least 30 minutes.
  5. In a medium bowl, combine brewed coffee and sugar. Stir until dissolved.
  6. Whip the remaining 1/4 cup of heavy cream to soft peaks. Gently fold into the coffee mixture.
  7. In dessert cups, layer half of the chocolate mousse.
  8. Pour a layer of brewed coffee mixture over the mousse.
  9. Top with remaining chocolate mousse. Refrigerate for at least 2 hours to set.
  10. Before serving, garnish each dessert with chocolate shavings, coffee beans, and a dollop of whipped cream if desired.