Chocolate Mousse

Great rich chocolate dessert.

5 eggs, separated
2 T Espresso
2 T sugar
8 ounces dark chocolate, melted

3/4 cup heavy cream, cold

4 egg whites
1/4 cup sugar

1. Beat the yolks with the espresso and vanilla sugar until a mousse-like foam is achieved, 10 to 15 minutes. Stir in the melted chocolate. Set aside
2. Pour heavy cream into a chilled mixing bowl.  Whip in an electric mixer fitted with the whip attachment to soft peaks.  Set aside
3. In a clean bowl, beat egg whites to a thick foam using electric mixer and add the sugar graduallly while still beating.  Continue to whip after all the sugar is added until you have a soft, glossy meringue, about 5 minutes.
4. Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. The meringue will deflate a little as you work, but adding it in parts helps keep it as light as possible.  Fold in the 3/4 cup of the whipped cream.
5. Immediately spoon or pipe the mousse mixture into stemmed glasses, such as wine glasses, custard cups or souffle dishes.
6. Chill the mousse for 3 hours before serving.
7. Spoon or pipe a dollop of whipped cream on top of each mousse and top with a raspberry.