Classic Chocolate Mousse

• 3/4 cup chilled heavy cream, divided
• 4 large egg yolks
• 1/4 cup espresso or strong coffee, room temperature
• 1/8 teaspoon kosher salt
• 3 tablespoons sugar, divided
• 6 ounces semisweet chocolate (61-72% cacao), chopped
• 2 large egg whites

1. Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.
2. Combine egg yolks, espresso, salt, and 2 tablespoons sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160u0b0F, about 1 minute.
3. Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
4. Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.
5. Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
6. Divide mousse among six teacups or 4-ounce ramekins. Chill until firm, at least 2 hours. DO AHEAD:
7. Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.

heavy cream, egg yolks, espresso, kosher salt, sugar, chocolate, egg whites

Taken from www.epicurious.com/recipes/food/views/classic-chocolate-mousse-51143870 (may not work)