dark chocolate mousse & cream

8 oz dark chocolate rough chopped
4 oz butter
2 oz espresso
2 oz granulated sugar
1 egg yolk and 5 egg whites
1 oz water

Procedure: Melt butter in heavy bottom non-reactive saucepan over medium heat. Stir in espresso and sugar until dissolved and simmer 2 minutes. Turn off heat. In food processor, grind chocolate until small bead consistency. Add yolk. With machine running carefully but quickly pour in hot butter mixture. Stop. Scrape sides, process 5 seconds longer. Pour chocolate into large metal or glass mixing bowl. Clean & dry machine. With machine running, pour in egg whites & water mixture, whipping until stiff (about 2 minutes). Fold egg white meringue into chocolate mixture gently until consistent & chill until set. Serve in a champagne flute layer with whipped cream.