Chocolate Mousse

My all time favorite dessert. 

4.5 oz. Chocolate

1 Cup Heavy Cream

3 Eggs Separated

1 TBSP Sugar

2 TBSP Butter

1 tsp Brewed Espresso (omit if using white chocolate)

Whip the Cream until soft peaks form & leave in Refrigerator until ready to use.

Melt Chocolate & Butter in a doubler boiler with the Espresso. Once melted, move it to a cool bowl. While the Chocolate cools. Whip Egg Whites and sugar till soft peaks form. Once the Chocolate is "warm" add egg yolks and stir. stir in 1/3 of the whipped cream slowly. then 1/2 of the egg whites. Whip the remaining Egg whites one more time to make sure they are still peaking soft. Fold into the mix. and Fold in the rest of the Whipped Cream.