Chocolate Espresso Mousse

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Hello lover..oh excuse me,..but this mousse has stolen my heart! I've yet to find a chocolate that's too dark or too rich for me and this mousse fits into both of those categories. It's dark, silky, and completely luscious. (I like throwing in the word luscious whenever possible, I mean, how often can you really use it?? Try it. I dare you!...so there you go word of the day.) (You're welcome!)Anyhoo... If chocolate is your addiction, this mousse is sure to satisfy. The espresso and Kahlua in this mousse just serve to deepen the chocolate's (luscious) flavor. Also this mousse is really quick and easy it is to make. It only takes a few ingredients, all of which I almost always have on hand! So don't wait until your throwing a fancy dinner party to make it. Whip up a batch, top it with a dollop of whipped cream and some sprinkles, to up the fun factor, and enjoy this oh so luscious dessert any time!

Rich Chocolate Espresso Mousse
INGREDIENTS:
1 cup good-quality bittersweet chocolate, at least 60% cocoa (I used Ghiradelli chips)
1/4 cup of espresso or strong coffee
2 Tablespoon coffee liqueur (I used Khalua, if you don't want to use liqueur, just replace with more coffee
4 eggs, separated, at room temp
2 -3 Tablespoons sugar, depending on your tastes. I used about 3 tablespoons in mine.

METHOD:
Melt the chocolate together with the coffee either in a double boiler or a bowl set over a pot of simmering water. (you could also do this in the microwave, just take care not to burn the chocolate!) Once chocolate is completely melted, remove the pan from heat. Allow the chocolate to cool just slightly, just slightly warmer than body temp is good. If it is too hot, the egg yolks will cause the melted chocolate to seize up. Mix the egg yolks into the chocolate one by one, stirring well to combine.
Place the egg whites into a large mixing bowl and beat until they form soft peaks. Slowly add in the sugar and continue to beat until the point at which they begin to form stiff peaks, be careful not to over beat. Gently fold the egg whites into the chocolate mixture in three parts. Transfer the mousse into serving dishes of your choice and refrigerate for at least 1 hour. Before serving, top the mousse with sweetened whipped cream, if desired. The mousse will hold for a couple of days in the fridge, so it can be made in advance, if needed.

If you want to go  all fancy-schmancy, top your mousse with some mini chocolate chips or chocolate curls

but sprinkles are not just for cupcakes!

and as for lusciousness....oh yeah!