This comes with a warning.
If you make this for a special person.....they will want to have sex with you.
You need long stemmed white or red wine glasses to serve it in. It's very easy.
½lb. bittersweet chocolate (I like Scharfenberger )
1Tbsp. instant coffee
⅓cup boiling water
Pinch of salt
Break up the chocolate into a small, heavy saucepan. Dissolve the coffee in the boiling water and pour it over the chocolate. Place over low heat and stir occasionally with a small wire whisk until mixture is smooth. Remove from heat and set aside to cool for about 5 minutes.
In the small bowl of an electric mixer at high speed, beat the egg yolks for 3 to 4 minutes until they turn a pale lemon color. Reduce the speed and gradually add the slightly warm chocolate mixture, scraping the bowl with a rubber spatula and beating only until smooth. Remove from mixer.
Add the salt to the whites and beat until they hold a definite shape but are not dry. Without being too thorough, gently fold about one-quarter of the beaten whites into the chocolate mixture, then fold in a second quarter, and finally fold the chocolate into the remaining whites, folding only until no whites show.
Gently transfer the mousse to a wide pitcher and pour it into six large dessert or wine glasses, each with about a 9-ounce capacity. Don’t fill the glasses too full; leave generous headroom on each.
You can also use a spoon to fill the glasses.
Cover with plastic wrap or aluminum foil and refrigerate 3 hours.
Top with mocha cream.
1 Cup Heavy Cream
1/4 cup Instant Coffee
In a chilled bowl with chilled beaters, beat the heavy cream only until it begins to thicken. Add sugar and coffee, and beat until thickened to the consistency of a heavy custard sauce, not stiff.
Spoon spoon on top. You can also add some chocolate shavings from the chocolate bar.