Double Chocolate Mocha Mousse
- 4 ounce(s) semisweet chocolate, chopped
- 2 ounce(s) bittersweet chocolate, chopped, plus more for shaving
- 2 large egg yolks
- 1 1/2 teaspoon(s) instant espresso powder
- 5 tablespoon(s) granulated sugar
- 1 1/2 cup(s) heavy cream
Place the semisweet and bittersweet chocolates in a microwave-safe bowl. Melt according to package directions. Let cool slightly.
Meanwhile, in a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons granulated sugar, and 1/2 cup cream. Cook over medium heat, stirring constantly, until the mixture lightly coats the back of a spatula (do not let the mixture simmer or boil), 2 to 3 minutes.
Scrape the egg mixture into the cooled chocolate and whisk to combine. Refrigerate until cooled, about 25 minutes.
Using an electric mixer, beat together the remaining cup cream and tablespoon sugar in a medium bowl until stiff peaks form. In two additions, fold the whipped cream into the chocolate mixture. Divide among serving dishes and refrigerate for at least 20 minutes before serving.
Sprinkle with shaved chocolate before serving, if desired.