Adapted from Ghirardelli
5 ounces semi-sweet chocolate, chopped
1 cup heavy cream
2 tablespoons hot coffee
2 eggs, at room temperature (pasteurized preferred)
1 tablespoon sugar
1 package Dove Dark Chocolate Dessert Cups (20 count)
Whip cream to soft peaks. Keep cold in refrigerator as you prepare the rest of the ingredients.
Melt the chocolate in a microwave safe bowl. Heat on high for 60 seconds, stir, and repeat at 30 second intervals till melted and smooth. Set aside to cool while whipping eggs.
Whip the eggs with the sugar till very fluffy and thick, about 10 minutes.
Mix the coffee into the chocolate, whisking quickly till incorporated. Add chocolate to whipped eggs, then fold in the whipped cream.
Pipe or spoon the mousse into the chocolate cups. Extra mousse can be put in ramekins/cups/bowls. Garnish with raspberries or chocolate shavings if desired. Chill 2 hours before serving.