Dark Chocolate Mousse

Featuring Espresso Balsamic
Serves 6 - 8

6 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter
Pinch of salt
1 teaspoon of vanilla extract
2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or light rum
4 large eggs, separated
2 tablespoons sugar
½ cup chilled heavy cream for Mousse

Topping Ingredients:
½ cup chilled heavy cream, 2 tablespoons of sugar,  2 tablespoons Espresso Balsamic
Shaved bittersweet chocolate, for garnish, optional

Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Whisk the butter into the melted chocolate, 1 tablespoon at a time.  Stir in the salt, vanilla, and coffee until completely incorporated.  Whisk in the yolks, one at a time, making sure that each is fully incorporated before adding the next, se the mixture aside.

Place the egg whites in a bowl and beat with an electric mixer at medium speed until soft peaks form.  Raise the mixer speed to high and slowly add 2 tablespoons of sugar; beat to soft peaks.  Whisk a quarter of the beaten white into the chocolate mixture to lighten it, then gently fold in the remaining whites. 

Whip the ½ cup of cream into soft peaks.  Gently fold the whipped cream into the mousse.  Spoon portions of the mousse into 6 to 8 individula serving dishes or goblets.  Cover and refrigerate to allow the flavors to blend, at least 2 hours.  The mousse may be covered and refrigerated for up to 24 hours. 

To serve:
Whip another ½ cup of chilled cream, two tablespoons of sugar and 2 tablespoons of espresso balsamic until firm.  Decorate the mousse with the Espresso whipped cream and shaved chocolate.