Chocolate Espresso Mousse - cooking recipe

Ingredients

1 (12 ounce) package semi-sweet chocolate chips (2 cups)
2 cups whipping cream, divided
2 tablespoons orange-flavored liqueur (Grand Marnier) (optional)
3 tablespoons powdered sugar
2 teaspoons instant espresso or 2 teaspoons instant coffee powder
10 10 raspberries or 10 slices oranges

Preparation

Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
Cool to room temperature.
With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
Fold a small amount of whipped cream into the cooled chocolate.
Fold this mixture back into the remaining cream till smooth.
Spoon into 8-10 wine glasses or dessert bowls.
Chill at least one hour before serving.
Garnish with fresh whipped cream, strawberry, raspberry or orange slices.