Mousse Ingredients - 6 servings
6 ounces best quality dark chocolate (70% cocoa)
4Tbs. powdered sugar, dissolved in ¼ cup espresso
4 ounces unsalted butter, cold, cut into ¼” slices
4 large eggs, very fresh and clean
Pinch of salt 

Process
1. Melt the chocolate in a double-boiler over steaming water.

2. When melted, add the sweetened espresso, then the butter, whisking well.

3. Remove from heat and allow to cool for 10 minutes.

4. Wash the eggs carefully, and separate the egg yolks from the whites. 

5. Stir in the egg yolks, one at a time, in the chocolate mixture.

6. Beat the egg whites into stiff peaks with a pinch of salt.

7. Gently fold into the chocolate. Refrigerate until ready to serve.

Molded Mousse
6 mousse rings (Available online through www.cooking.com, or at restaurant and bakery supply stores.) 

1. When you have finished assembling your mousse, place 6 mousse rings on a clean tray lined with parchment paper.

2. Fill the mousse rings, and refrigerate.

3. To serve, place a filled mousse ring on a dessert plate. Gently lift the mousse ring, and decorate with finish of your choice.