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Ingredients:

• 8 ounces semisweet chocolate chips
• 4 ounces white chocolate chips (you can use all semisweet if you prefer)
• 4 Tablespoons butter, softened
• 1/4 cup sugar
• 5 egg yolks
• 1/2 cup strong coffee or espresso
• 1 vanilla bean, seeds scraped out
• 2 cups heavy cream
• 1/4 cup Kahlua
• 1 Tablespoon sugar

Instructions:

1. Add the semisweet chocolate to a stainless steel bowl and place over a pot filled with about 1 inch of simmering water on low heat.
2. Stir until chocolate is mostly melted. Add the white chocolate and continue stirring until melted. White chocolate will burn pretty easily to remove from the heat as soon as it is melted.
3. Stir in the butter until melted and combined.
4. Beat the egg yolks for 2-3 minutes until doubled in size.
5. Slowly add the sugar with the mixer running on low. Beat on medium speed for another minute.
6. Add the coffee and vanilla seeds to the egg yolk mixture in another stainless steel bowl. Place back over the pot of simmering water and whisk until thickened. It took about 10 minutes of continuous whisking for them to thicken. Be sure to stir continuously on low heat to avoid scrambling the eggs.
7. Remove from the heat and beat the egg yolk mixture with a mixer until the bowl is cool to touch (about 5 minutes).
8. Fold in the melted chocolate mixture until smooth.
9. Whip together the heavy cream, kahlua and sugar until stiff peaks form.
10. Reserve 1 cup of whipped cream for topping the mousse later and fold there rest of it into the mousse.
11. Spoon the mousse into individual cups or just store in one large bowl. Refrigerate for 2-3 hours until set. Serve with whipped cream and a dusting of cocoa powder.