Ingredients

4 large eggs (see note)
6 ounces good-quality dark chocolate
2 tablespoons strong black coffee (use a heaping teaspoon of instant coffee to make half a mug)
1 tablespoon butter, softened
2 teaspoons orange juice
Salt

Directions

Separate the eggs, yolks in one large bowl, whites in another.

Fill a saucepan, or the bottom pan of a double-boiler, one-third full with water. Bring to a very gentle simmer. Break the chocolate into the top pan of the double-boiler or a heatproof bowl big enough to fit into the saucepan without touching the water.

Add the coffee and let the chocolate melt into the coffee slowly — too fast and hot and it will spoil. Stir twice with a wooden spoon to combine.

Remove from heat. Working quickly, stir in the egg yolks.

Add the butter and orange juice. Beat fast and furious till glossy.

Using an electric mixer, whisk the egg whites with a pinch of salt until white and stiff but not dry.

With a big metal spoon, fold the whites into the chocolate in figure-eight movements. Don't overwork it, you want to keep the air in. The odd spot of white doesn't matter.

Spoon the mousse into dishes or cups. Chill for a couple of hours or longer. Delicious.

Makes 4 to 6 servings.

Note: This recipe uses uncooked eggs. The U.S. Department of Agriculture advises against eating raw eggs or food with raw eggs in it. U.S. Food and Drug Administration suggests using either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.