CHOCOLATE COVERED COFFEE BEAN MOUSSE

Ingredients: 6 oz Bittersweet Chocolate, finely chopped 3 Large Egg Yolks ¼ cup Mild-flavored Extra-virgin Olive Oil 3 Tbsp Warm Brewed Coffee ¼ tsp Salt 2 Lage Egg Whites ⅛ tsp Cream of Tartar ¼ cup Sugar Chocolate Covered Coffee Beans, for garnish

Put the chopped chocolate in a microwave-safe bowl and microwave in 30 second intervals, stirring each time, until melted and smooth. Whisk in the egg yolks, olive oil, coffee and salt until well blended. Using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar

until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain. Gently fold in the remaining whites until well incorporated. Spoon the mousse into espresso cups, dividing evenly.

Refrigerate until well chilled, at least 4 hours or up to overnight. Garnish with chocolate-covered coffee beans and serve immediately. **This recipe contains raw eggs. If you have health and safety concerns, you may wish to use pasteurized eggs**