Chocolate Espresso Mousse
8 ounces semisweet chocolate, chopped, plus more for garnish
3 large egg yolks
2 teaspoons instant espresso powder
6 tablespoons sugar
2 cups heavy cream
Melt chocolate in medium bowl over a pan of simmering water, stirring often, until smooth. Remove and let cool slightly.
In small saucepan, whisk together egg yolks, espresso powder, 4 tablespoons sugar, and ¾ cup of cream. Cook over medium heat, stirring constantly with a spatula until the mixture lightly coats the back of the spatula, 2-3 minutes. Do not boil. Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
Using an electric mixture, beat the remaining 1 ¼ cup cream and 2 tablespoons sugar until stiff peaks form.
Add whipping cream in increments to chocolate mixture. Divide into 8 servings and refrigerate for at least 30 minutes. If longer, let warm up slightly.
Garnish with shaved chocolate and raspberries.