Parisian Chocolate Mousse II

Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl set over a pot of simmering water, ensuring the bowl does not touch the water. Stir occasionally until completely melted and smooth.

Remove the melted chocolate from heat and stir in the strong coffee and vanilla extract until fully incorporated.

Allow the chocolate mixture to cool slightly, then add the egg yolks one at a time, stirring well after each addition until the mixture is smooth and homogeneous.

In a separate clean bowl, whip the egg whites with the salt until stiff peaks form, using an electric mixer or whisk.

Gently fold the whipped egg whites into the chocolate mixture in two additions, using a rubber spatula to preserve the airiness of the whites.

Fold the whipped heavy cream into the chocolate mixture in a single addition until no streaks of cream remain visible.

Divide the mousse evenly among four serving glasses or bowls and refrigerate for at least 2 hours, or until ready to serve.