The Easiest Chocolate Mousse Ever
['6 ounces good-quality semisweet chocolate (such as Valrhona), chopped, plus extra for shavings (optional)', '1 cup milk (any fat content)', '2 tablespoons brewed espresso', '4 tablespoons butter (1/2 stick)', '2 eggs (the freshest possible)']
1. Place the chocolate in a blender.
2. Heat the milk, espresso, and butter in a small pot until the milk is scalded, about 3 minutes.
3. Pour the milk mixture into the blender and blend until the chocolate is dissolved and the mixture is smooth.
4. Add the eggs and blend until no lumps remain.
5. Pour into cups and chill until set, about 1 1/2 hours. Garnish with the chocolate shavings, if desired, and serve.
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