Chocolate Mousse (Espresso)

Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse. Remember, the higher the cacao percentage, the less sweet the chocolate.

¾ cup heavy cream, chilled, divided
4 large egg yolks
¼ cup brewed espresso or strong coffee, room temperature
⅛ tsp. kosher salt
3 Tbsp. sugar, divided
6 oz semisweet chocolate (60-72% cacao), chopped
2 large egg whites

Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.

Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in colour and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°F about 1 minute.

Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.

Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.

Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4 oz ramekins. Chill until firm, at least 2 hours.

Just before serving, whisk remaining ¼ cup cream in a small bowl to soft peaks; top each cup of mousse with a dollop of cream.

Do Ahead:  Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.