Espresso Chocolate mousse:
125 gr 70% dark chocolate
50 gr Unsalted butter
2 pcs Egg yolks
4 pcs Egg whites
1 shot of Espresso
1 pinch Salt
20 gr Sugar

-In a small mixing bowl, place the chocolate and the butter.
-Place the bowl on a double boiler and let it melt, stirring occasionally. Remove off the heat when 90% melted, add the espresso shot and keep stirring until fully combined.
-In a stand mixer with the whisk attachment, place the egg whites and the salt and mix until soft peaks, add the sugar gradually and mix until stiff peaks.
-Add the egg yolks to the chocolate mixture and incorporate them with a whisk or spatula.
-Fold in 1/3 of the egg whites into the chocolate mix.
-Once combined, fold the remaining of the whites, until smooth and incorporated (do not over-mix or it will collapse.
-Place the mousse in a piping bag and pipe into ramekins or silly scoop it up.
-Let it set in fridge for several hours (at least 3)
-Serve as is or with Chantilly cream and cookie.
-Bon appétit!