White Chocolate And Espresso Mousse - cooking recipe

Ingredients

1 3/4 tbsp powdered gelatin
1 cup heavy cream
7 oz white chocolate, chopped
3 None medium egg whites
8 None shots espresso, hot

Preparation

Dissolve gelatin according to package instructions. Allow to cool slightly.
In a saucepan, heat the cream and chocolate, over a low heat, until the chocolate has melted. Remove from the heat and stir in the gelatin.
Beat the egg whites until stiff, then gradually fold into the chocolate mixture. Divide among 8 dessert glasses. Chill for 2 1/2 hours. Just before serving top each dessert with a shot of hot espresso.