Chocolate Espresso Mousse

Make a double boiler and bring the water to a soft simmer. Put the chocolate, butter and espresso in a heat resistant bowl and leave to melt. Put a mixing bowl in the freezer.

Whip the egg yolks until it becomes light and creamy. Add the chocolate mixture.

Beat the egg whites until soft peak forms. Add sugar and continue beating until it becomes stiff and forms peak. Fold in the chocolate mixture.

Put the cream in the bowl that came out of the freezer and whip until it becomes stiff. Add the cream to the chocolate mixture and combine with a spatula until it becomes one liquid.

Pour the chocolate mixture evenly into 6 glasses or Mason jars. Jiggle to lightly level the top.

Keep in the refrigerator at least 4 hours or overnight before serving.