Espresso White Chocolate Mousse Cups

Prepare the White Chocolate Base

1. Melt the finely chopped white chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bowl does not touch the water. Stir until smooth, then remove from heat and let cool slightly.
2. Stir the freshly brewed espresso into the melted white chocolate until well combined.

Whip Eggs and Cream

1. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add half of the sugar (1oz) and continue whisking until stiff, glossy peaks form.
2. In another bowl, whisk the egg yolks with the remaining sugar (1oz) until pale and creamy.
3. In a separate chilled bowl, whip the cold heavy cream until medium peaks form. Be careful not to over-whip.

Combine and Assemble

1. Gently fold the egg yolk mixture into the espresso white chocolate mixture until fully incorporated.
2. Carefully fold in the whipped cream into the chocolate mixture until just combined, maintaining the airy texture.
3. Finally, gently fold in the stiff egg whites in two additions, taking care not to deflate the mousse.
4. Divide the mousse evenly among individual serving cups. Chill in the refrigerator for at least 3 hours, or until set.

Serve

1. Garnish with chocolate shavings and a few whole coffee beans before serving, if desired.