14 ounces bittersweet chocolate chopped into small pieces
1 cup heavy cream
¼ cup espresso, cold
1 tablespoon pure vanilla extract
¼ Kahlua (Optional)
3 eggs – separate yolks from egg whites
1/3 cup sugar

Whip the egg whites to stiff peaks and refrigerate for later use.

Whip the cream to stiff peaks and refrigerate for later use.

Melt the butter and chocolate in the microwave, in 30 second intervals, stirring between each interval. My microwave took two 30 second intervals to melt the chocolate.

While chocolate is melting, mix the egg yolks, vanilla and sugar until smooth ribbons form. Add the espresso and Kahlua (if using) and mix until smooth.

Add the egg mixture to the melted chocolate in batches until smooth.

Fold in the cold egg whites in 3 stages. The first addition can be mixed with a wooden spoon, but the last 2 additions should be folded with a rubber spatula. It’s important to makes sure the egg whites are well incorporated into the chocolate mixture.

Finally, fold the whipped cream into the chocolate mixture. If the chocolate is still warm, refrigerate the chocolate for a couple minutes to cool down. The cream will break if the chocolate is still warm. Fold the cream into the chocolate in 3 stages, being careful not to over mix and deflate the mousse.

Refrigerate until ready to eat…if you can wait that long!