INGREDIENTS – 6 oz milk chocolate, coarsely chopped – 4 tablespoon  unsalted butter – 1⁄4 teaspoon kosher salt – 1 teaspoon vanilla extract – 2 tablespoon strong brewed hot coffee – 4 large eggs, separated – 2 tablespoon granulated sugar – 1 cup heavy cream, plus extra for garnish Chocolate shavings for garnish

– Fill a large saucepan with an inch or two of water and set it over medium heat until water comes to a low simmer. – Place a medium bowl over the simmering water and place chocolate inside. Stir gently until chocolate is fully melted. – Once fully melted, whisk the butter into the melted chocolate, 1 tablespoon at a time. Remove chocolate mixture from heat. – Stir in the salt, vanilla, and coffee until completely incorporated.

– Whisk in yolks, one at a time, making sure that each is fully incorporated before adding the next. Set chocolate mixture aside. – Stir egg whites in a clean mixing bowl set over a saucepan of hot water until slightly warm, 1 to 2 minutes; remove bowl from saucepan. – Beat with an electric mixer set at medium speed until soft peaks form. Raise mixer speed to high and slowly add sugar, beating to soft peaks.

– Whisk a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites. – In a separate bowl, whip the heavy cream to soft peaks. Gently fold into mousse. – Spoon portion of mousse into six to eight individual serving dishes or ramekins. – Cover with plastic wrap and refrigerate to blend flavors, at least 2 hours, before serving.

When ready to serve, whip heavy cream on high speed in a clean bowl until stiff peaks form.  Serve chocolate mousse with a dollop of whipped cream and a sprinkle of chocolate shavings.

Milk Chocolate Mousse