Freshly ground pepper brings out the taste of both the coffee and the chocolate.
1/4 teaspoon freshly ground peppercorns
1/3 cup heavy cream or whipped topping
1 1/2 teaspoon finely ground coffee beans
4 ounces bittersweet chocolate, chopped
3 large egg whites
1 tablespoon sugar
whipped cream for topping
Bring cream, coffee, and pepper to a simmer in a small saucepot. Remove from heat and let it sit, covered, 30 minutes. Strain cream mixture through a fine-mesh strainer into a bowl, pressing down to release all the liquid.
Melt chocolate in a double boiler or microwave. Stir in cream mixture. Cool slightly.
Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
Spoon mousse into glasses and chill at least 3 hours.