A light chocolate mousse with an extra kick of espresso coffee.
Place 1/4 cup of the cream and the coffee in a small saucepan. Stir over a low heat until just hot. Add the broken chocolate and the sugar and stir until smooth.
In a large bowl, whisk the remaining cream to soft peaks and then fold in the chocolate mixture. Whisk the egg whites to soft peaks form and fold into the mixture.
Pour into shot glasses and chill.
«Prepare this recipe in advance and keep chilled in the fridge until ready to serve.»