Chocolate Mousse

Grab your favorite dark chocolate chips. I've discovered the Baker's Corner brand at Aldi. Delicious and a total bargain at about $1.79 a bag. (based on the ingredients and what I could find on the Aldi website, I believe they are gluten free as well)

Place the 6 ounces of dark chocolate chips, the butter and the espresso powder (if using) in a glass bowl above a pan of boiling water or in a double boiler

Begin to stir the mixture as it starts to melt together

Stir until the chocolate and butter are completely melted and the mixture has a silky consistency - it will take 3-4 minutes. Remove from the heat and let cool for 5-7 minutes

Separate the egg yolks and whites into 2 medium bowls

Add the vanilla to the egg yolks and whisk vigorously until the yolks are light and well mixed - about 2 minutes

Add the cream of tarter to the egg whites and use a hand mixer to begin beating the eggs

Once the whites begin to stiffen, slowly add the sugar and continue to beat until soft peaks form. The whites will look nice and shiny too from the sugar.

Take a spoonful of the slightly cooled chocolate mixture and mix it into the egg yolks and vanilla - this is called tempering the chocolate - allowing it to mix without cooking the eggs

Gently stir the chocolate into the egg yolk mixture

Now mix the egg yolk/chocolate mixture into the bowl containing the rest of the chocolate and stir to combine

Pour the cream into a medium size bowl and grab your hand mixer (with clean, dry blades). I sometimes make extra to put on top of the mousse - plus who doesn't like extra whipped cream?

Use the hand mixer to whip the heavy cream adding a couple tablespoons of sugar and a touch of vanilla once it begins to stiffen

Gently fold the whipped egg whites into the chocolate/egg yolk mixture. Don't mix too viciously as it will deflate the mousse

Keep folding just until the egg whites are absorbed into the mixture

Add the whipped cream to the chocolate mixture (it just keeps getting better doesn't it?)

Gently fold the whipped cream into the mousse until it's absorbed and the whole mixture is smooth and lovely. Feel free to dip your finger in and taste - YUM!

Divide the mousse into small cups or bowls and refrigerate for at least 4 hours. I love to use tiny demitasse cups mostly because they are super cute. But also because a little of this rich, delicious mousse goes a long way.

Serve to your favorite people and enjoy! Feel free to add additional whipped cream and/or chocolate shavings to the top if you like.