Chocolate Espresso Mousse

I don't usually love mousse - I am way more of hearty dessert kind of girl.  I like nuts, texture, etc.  I have to admit - I LOVE this mousse.  I couldn't stop eating it.  I don't love coffee either but the combination of chocolate, coffee and cream makes this a heavenly dessert!  My friend Michelle made it when we had a girlfriend gathering and one of our friends is gluten-intolerant.  We all thought it was wonderful!  Michelle was nice enough to bring me another serving the next week. Okay - maybe two servings - and I didn't share!  :)

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.

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