Chocolate Mousse

• 4 whole Eggs, Separated
• 1/2 cups Sugar, Divided
• 1/4 cups Unsalted Butter (2 Oz), Cut Into 1/2 Inch Pieces
• 1/4 cups Water
• 1 teaspoon Espresso Powder
• 8 ounces, weight Bittersweet Chocolate, Chopped
• 1 Tablespoon Kahlua
• 1/2 pints Fresh Raspberries For Garnish
• 1 sprig Fresh Mint Leaves For Garnish

1. Whisk egg yolks, 1/4 cup sugar, butter, water, and espresso powder in a large metal bowl to blend.
2. Set bowl over a saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160u0b0F, about 2 minutes.
3. Add chocolate and whisk until melted and smooth. Turn off heat; take bowl off the heat.
4. Using an electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from over the water. Fold 1/3 of beaten whites into warm chocolate mixture to lighten. Add Kahlua. Fold in remaining whites. Cover and chill until set, at least 2 hours or overnight.
5. Serve garnished with fresh raspberries and fresh mint leaves.

eggs, sugar, ubc, ubc, espresso powder, weight bittersweet chocolate, kahlua, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/chocolate-mousse/ (may not work)