Mocha Chocolate Mousse

Ingredients for 5 small servings
0.5 tbsp of butter
100 gr of dark chocolate
200 ml (2 dl) of heavy cream
2 egg yolks, room temperature
30 gr of sugar
2 tbsp of espresso shot.

How to make

1. Chop dark chocolate into small pieces and melt it with butter in microwave for about 45 seconds. Stir to mix it well. Set aside.
2. Use medium-high speed mixer to whisk heavy cream in a large bowl until getting softly firm peak. Cool it down in the refrigerator.
3. Whisk egg yolks and sugar in another bowl until sugar combines well with the yolks.
4. Slowly add the melted chocolate and espresso shot in the egg mixture. Whisk with low speed.
5. Take out the peak cream from the refrigerator and add into the chocolate mixture.
6. Gently mix to combine all together, but not too long in order to avoid any deflating of the whipped cream. 
7. Pour the mousse into the prepared cups, then cover with plastics film and chill them in the refrigerator. The best is to chill for overnight to get more mocha-colored and mousse texture.