Chocolate Mousse

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/2 cup (60ml) dark-brewed coffee
4 large eggs, separated
1/2 cup raw brown sugar
1 cup whipping cream

Melt the chocolate and butter in a double boiler. Add the coffee and mix well. Let the mixture cool down. Add the egg yolks one by one and mix well.
Beat the egg whites until you can flip and hold the bowl on top of your head!
Add the suger to the cream and whisk until whipped
Add 1/3 of the egg white to the chocolate mixture and fold gently. Don't be harsh! continue until the egg whites are all mixed in. Do the same with the cream.
Pour the mousse into individual cups. Put in the fridge for at least 6 hours before serving.
This was the first time I made chocolate mousse. Next time I will try to tweak the recipe a bit and take more pictures of the whole process.