Chocolate Espresso Mousse

• 1 (12 ounce) package semi-sweet chocolate chips (2 cups)
• 2 cups whipping cream, divided
• 2 tablespoons orange-flavored liqueur (Grand Marnier) (optional)
• 3 tablespoons powdered sugar
• 2 teaspoons instant espresso or 2 teaspoons instant coffee powder
• 10 10 raspberries or 10 slices oranges

1. Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
2. Cool to room temperature.
3. With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
4. Fold a small amount of whipped cream into the cooled chocolate.
5. Fold this mixture back into the remaining cream till smooth.
6. Spoon into 8-10 wine glasses or dessert bowls.
7. Chill at least one hour before serving.
8. Garnish with fresh whipped cream, strawberry, raspberry or orange slices.

semisweet chocolate chips, whipping cream, orangeflavored liqueur, powdered sugar, espresso, raspberries

Taken from www.food.com/recipe/chocolate-espresso-mousse-84186 (may not work)