Fragrant Comforting Chocolate Mousse - milk chocolate

Method

• Finely chop the chocolate.
• Dissolve the coffee in 1 tablespoon of hot water.
• Separate the eggs into egg yolks and whites.
• Put the chocolate and butter in a bowl, and melt in a double boiler at 45 ~ 50C (110 ~ 120F).
• Remove the mixture from the double boiler.
• Add coffee and stir.
• Add the egg yolks one by one, and mix.
• Pour the egg whites in a different bowl.
• Whip until it forms stiff peaks to make a meringue.
• Add 1/3 of the meringue to Step 4 and mix it 5 ~ 6 times in a circular motion.
• Add the remaining meringue, and fold it in with a diagonal cutting motion.
• Don't mix too much.
• Pour into molds, and chill well in the fridge.
• (At least for 4 hours.)
• Whip the heavy cream until it has thickened.
• Pour it on top of the chilled mousse and serve!