Frozen Espresso Mousse

• 3 ounces unsweetened chocolate
• 3 tablespoons Kahlua
• 3 tablespoons water
• 6 eggs, separated
• 34 cup sugar
• 2 tablespoons instant espresso
• 1 teaspoon vanilla extract
• 2 cups heavy cream, whipped
• 2 ounces bittersweet chocolate, grated
• 12 teaspoon instant espresso (for garnish)

1. Cream together the egg yolks, sugar, espresso, and vanilla until light.
2. Add the melted chocolate and mix well.
3. Pour into a large bowl.
4. Beat the egg whites separately until firm but not dry.
5. Using a rubber spatula, gently fold the chocolate egg mixture, egg whites, whipped cream, and grated chocolate together until no trace of white is left.
6. Pour the mousse into one 8-cup souffle dish, or 8 individual 1-cup ramekins.
7. Sprinkle a little espresso on top.
8. Freeze the souffle dish for 4 hours, the ramekins for 3 1/2 hours.

chocolate, kahlua, water, eggs, sugar, espresso, vanilla, heavy cream, bittersweet chocolate, espresso

Taken from www.food.com/recipe/frozen-espresso-mousse-200019 (may not work)