8 oz plain chocolate
3 tbsp brewed cooled espresso
2 tbsp butter
4 eggs, separated
(For serving cups)
8 oz plain chocolate
For each cup:
Cut 12 inch square foil, fold in half, mold around bottom of drinking
glass
Repeat for 3 more cups
Melt chocolate in small pan set over boiling water
Spoon chocolate into foil cups
As it cools, spread it up sides of foil with back of spoon
Refrigerate until firm and set hard
Mousse
Melt chocolate as before, adding espresso to chocolate
When melted and smoothly mixed, ad butter slowly
Remove from heat and stir in egg yolks
Wisk egg whites until stiff, then fold into chocolate coffee mix
Pour into bowl and refrigerate 3-4 hours
Scoop chilled mousse into chocolate cups
Top with whipped cream