Continuing on with the French influence here is an old faithful that everyone loves. Aside from the bittersweet dark choclate there is hardly any sugar in this recipe, so it's not sickly, just rich, creamy and delicious! Mine was't as light was it a mousse may be because my egg whites just wouldn't stiffen - god don't you hate that. I'm going to search for a mousse recipe that doesn't need meringue because I suck at them basically. But in the meantime, here is this one - I'm sure you will do a better job than me and mine tasted amazing...
130g bittersweet (dark) chocolate - chopped into small pieces
2 tablespoons unsalted butter - diced
2 tbs espresso
1 cup heavy cream
3 large eggs - separated
1 tbs caster sugar
Combine the chocolate, butter and espresso in a bowl and melt over hot water (make sure it is sealed so there is no steam), stir frequently until smooth. Once melted remove from heat and allow to cool to just above body temperature, it should feel slightly warm on your bottom lip. While it's cooling whip the cream to soft peaks and pop back in the fridge to stay cold. Whip your egg whites in a medium bowl until they are foamy and beginning to hold a shape, then add the sugar and contin to beat until soft, glossy peaks form (don't worry if this fails - the recipe will be ok even if they are a bit runny).
Once the chocolate has cooled stir in the egg yolks until combined. Gently stir in half the whipped cream until combined and then fold in half the egg white mixture until just incorporated. Then fold in the remaining egg white and finish by stirring in the remaining cream.
Spoon into individual serving dishes, cover with foil and cling wrap and refrigerate for about 8 hours.
Serve with a dollop of whipped cream and some dark chocolate shavings. Mmmm Mmmm.