• 4 oz. quality bittersweet or dark chocolate, cut into small pieces
• 2 Tbsp. butter, cut into small pieces
• 1/2 cup heavy whipping cream
• 1/8 tsp. cream of tartar
• 3 Tbsp. sugar, divided
• 2 large eggs, separated
• Pinch salt
• 1/2 tsp. pure vanilla extract
• 1 Tbsp. espresso, Bailey’s, or Kahlua (optional)
In a medium bowl, gently melt the chocolate and butter in the microwave or in a double boiler. Set aside to cool for a few minutes. Then whisk in the two egg yolks and salt. Refrigerate.
Meanwhile, in the bowl of an electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add 2 Tbsp. of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining 1 Tbsp. sugar, vanilla extract, and espresso or liqueur (if using) until soft peaks form. Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours to allow the flavors to meld.
Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.