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4 1/2 ounces bittersweet chocolate, finely chopped 2 tablespoons (1 ounce) unsalted butter, diced 2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks) 1 cup cold heavy cream 3 large eggs, separated 1 tablespoon sugar (Optional) Raspberries and extra whipped cream 1 Whip the cream to soft peaks, then refrigerate2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smoothRemove from the heat and let cool until the chocolate is just slightly warmer than body temperatureTo test, dab some chocolate on your bottom lipIt should feel warmIf it is too cool, the mixture will seize when the other ingredients are added3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shapeSprinkle in the sugar and beat until soft peaks form4 When the chocolate has reached the proper temperature, stir in the yolksGently stir in about one-third of the whipped creamFold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream5 Spoon or pipe the mousse into a serving bowl or individual dishesIf you wish, layer in fresh raspberries and whipped creamRefrigerate for at least 8 hours(The mousse can be refrigerated for up to a day.)
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