- 6 ounces good-quality semisweet chocolate
- 4 large eggs, at room temperature, separated
- 2 teaspoons sugar
- ¼ cup brewed espresso or strong coffee
- 2/3 cup heavy cream
- 16 fresh strawberries, sliced, for garnish
- Melt the chocolate in the top of a double boiler set over barely simmering water, stirring until smooth. Set aside to cool slightly.
- In the bowl of an electric mixer set on medium speed or with a hand mixer, beat the egg yolks and sugar until pale yellow. Stir in the chocolate and espresso until well mixed.
- In another bowl, with the mixer set on high speed or with a hand mixer, whip the cream until it forms stiff peaks. Using a rubber spatula, gently fold it into the chocolate mixture.
- In a clean, dry bowl, beat the egg whites at high speed with a clean, dry whisk or hand mixer until stiff peaks form. Using a rubber spatula, gently fold into the chocolate mousse, taking care to incorporate the whites thoroughly.
- Spoon the mousse into a large serving bowl or individual dessert bowls or goblets. Chill in the refrigerator overnight. Serve garnished with strawberries.