6 oz. bittersweet chocolate or semi-sweet chocolate, chopped coarse
Make sure to use a good quality chocolate, Callebaut works well
4 Tbsp. unsalted butter
1 tsp. vanilla extract
2 Tbsp. espresso
4 eggs, warmed and separated
2 Tbsp. white sugar
1/2 c. whipping cream, whipped until soft peaks form
Warm the eggs in a bowl of hot tap water for 10 minutes. Separate and blend yolks.
Melt chocolate at 50 percent power in microwave for 3 minutes, stirring once. Whisk butter into melted chocolate, in several pieces; add pinch of salt, vanilla, and espresso, mix. Add egg yolks slowly and mix until completely blended.
Beat egg whites until soft peaks form. Add sugar slowly, beating constantly, beat for about 3 minutes. Mix in 1/3 of egg whites into chocolate mixture. Then very gently fold in egg whites. Fold in whipping cream. Portion into 6 serving dishes, cover and refrigerate for 2-24 hours and serve with whipped cream and shaved chocolate.