Luxurious, indulgent and chocolatey, this delicious Chocolate Mousse Cake is the ideal dessert when you want to finish a meal in style. Tasting better than any you’ll find in a shop, this dessert will always go down an absolute treat whenever it’s served.

Ingredients

 ½ cup bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, diced

2 tablespoons espresso or very strong coffee

1 cup cold heavy cream

3 large eggs, separated

1 tablespoon sugar

raspberries (optional)

extra whipped cream (optional)

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Procedure

- Whip the cream to soft peaks, then refrigerate.

- Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not boiling water, stirring frequently until smooth.

- Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature.

- To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

- Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape.

- Sprinkle in the sugar and beat until soft peaks form.

- When the chocolate has reached the proper temperature, stir in the yolks.

- Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

- Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream.

- Chill in the refrigerator a couple of hours or until ready to serve.

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