Double Barrel Black Chocolate Mousse

I found this great recipe on the Food Network site and made a few small changes. The results were spectacular!!

Double Barrel Black Chocolate Mousse
by Ben Ellis
adapted from this Food Network recipe

14 ounces semisweet chocolate, broken into 1/2-ounce pieces

4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
4 Tablespoons Lock-n-Load Java Double Barrel Black coffee
2 Tablespoons cocoa
2 Tablespoons espresso salt
1 teaspoon cayenne pepper
1/4 cup water
5 egg whites
2 Tablespoons sugar in the raw
3/4 cup heavy cream

Grind the ground coffee in a spice grinder until it reaches the consistency of a fine powder. Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semisweet chocolate, unsweetened chocolate, water, powdered coffee, espresso salt, cayenne, and cocoa in the top half of the double boiler. Heat for 6 to 7 minutes. Stir the mixture until smooth. Keep at room temperature until needed.

Place the egg whites in a bowl and use a stand mixer or a hand-held mixer. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding the sugar. Whisk until stiff, about 30 seconds.

Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolatemixture, then fold in the whipped cream, then fold in the remaining egg whites. Keep the mousse at room temperature.