Get ready to indulge, chocolate lovers! It's National Chocolate Mousse Day, and we're celebrating with a recipe so decadent, it'll make you weak in the knees. Dive into the creamy, dreamy world of perfect chocolate mousse. 

INGREDIENTS

1 cup heavy cream, cold

4 1/2 oz semi-sweet chocolate finely chopped 

2 tbsp unsalted butter, cubed

2 tbsp brewed espresso or strong coffee (optional)

3 large eggs, separated

1 tbsp sugar

Fresh berries and whip cream to serve (optional)

INSTRUCTIONS

1. Whip the heavy whipping cream to soft peaks, then chill.

2. Put the chocolate, cubed butter and espresso (if using) in microwave bowl. In 30 second increments heat chocolate stirring well after each addition (about 1 1/2 minutes to melt). 

3. Whip the eggs until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks. 

4. When the chocolate has cooled until it is warm to the touch, stir in beaten egg yolks. If chocolate has cooled too much, put in microwave for 5 seconds and stir before adding eggs. 

5. Gently fold in 1/3 of the whipped cream to the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream. It might look curdled as you start folding in whites, just keep folding it will come together. 

6. Spoon or pipe the mousse into serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours. 

NOTES

- Can save up to 48 hours. It will start to lose volume after that. 

- Don't overheat chocolate, it will separate and seize on you, but you won't know you've overheated until it is cooled off. Work slowly in the microwave and be patient, if a few pieces remain stir to melt them instead of microwaving longer. If chocolate is too cold when adding in egg yolks it will clump and seize on you making lumpy mousse. 

- Use a separate bowl and beaters for egg whites and cream. Egg whites won't whip with ANY fat or yolk on bowl or beaters. Cream whips best when it is cold, egg whites whip best at room temperature, but they'll still whip up cold. Eggs separate best when cold.