Chocolate Mousse

In a bowl set over a saucepan of simmering water, melt the chocolate, butter, and coffee. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks.

Cover and refrigerate. In another bowl, whip the two egg whites with the cream of tartar or lime juice until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form.

The whites should be glossy and not dry. Set aside. In another bowl, whip the heavy cream, remaining two tablespoons sugar and vanilla extract until soft peaks form.

Remove the chocolate mixture from the refrigerator and gently stir in a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it.

Fold in the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream. Spoon the chocolate mousse into individual serving dishes or glasses.

Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.