Silky Dark Chocolate Mousse

1.In a heatproof bowl, melt the chopped dark chocolate over a pot of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.

2.In a separate bowl, whisk the egg yolks with the granulated sugar and vanilla extract until pale and creamy, about 2-3 minutes.

3.Stir the melted chocolate into the egg yolk mixture until fully combined. Add the cooled espresso and mix well.

4.In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.

5.In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain, creating a light and airy mousse.

6.Spoon the mousse into individual serving dishes or glasses and refrigerate for at least 1 hour to set.

7.Before serving, garnish with extra whipped cream and chocolate shavings if desired.