Adapted from Julia Child
8 ounces semi-sweet chocolate
1/4 cup strong coffee
6 tablespoons butter, at room temperature
3 egg yolks
1 teaspoon vanilla
1 cup heavy cream
3 egg whites
1/4 cup superfine sugar
Whipped cream and berries, optional garnish
Melt chocolate with chocolate gently in microwave, stopping and stirring at 30 second increments, till smooth. Cool slightly.
Beat the butter into the chocolate mixture, then beat in egg yolks, one at a time. Mix in vanilla. Set aside.
Beat heavy cream till stiff peaks form. Set aside in refrigerator.
Beat the egg whites till soft peaks form. Slowly add sugar and keep beating till stiff peaks are formed.
Fold chocolate into egg whites. When almost fully incorporated, fold in whipped cream. Put mousse into individual serving pieces or a single serving bowl. Cover and chill a few hours.
Garnish with whipped cream and berries if desired.