180 g Dark chocolate
60 g Buttercut in cubes
100 g Powder sugar
3 Large eggs
60 ml Coffee
90 ml Whipping cream
Put the chocolate and the butter in a bowl. Place the bowl over a pan with barely simmering water. Stir occasionally until the mixture has melted and becomes smooth.
Beat the sugar and egg yokes with an electric mixer at high speed until thick. Lower the speed and gradually add the chocolate and coffee. Make sure everything is well mixed.
Beat the egg whites until small peaks start to arise. Take another bowl and beat the cream. Add the egg whites and cream to the chocolate mixture.
Divide the mousse over several dishes. Seal them well and let them rest in the fridge for 4-12 hours.
Serve with whipped cream and chocolate curls.