Espresso and Lime

0 In a small heat proof bowl, melt 6 ounces of semi-sweet chocolate with a tablespoon of butter and whisk until smooth and fully combined.  Whisk in a teaspoon of espresso powder. Set aside to cool.
1 In a large bowl, whip 4 large egg whites with 1/3 cup of granulated sugar until stiff, glossy peaks have formed. Set aside.
2 In a separate bowl, whip 2/3 cup of heavy cream until the cream will hold its shape
3 Whisk the 4 egg yolks until very smooth and fold them into the whipped heavy cream
4 Add the slightly cooled melted chocolate and butter into the egg yolks and whipped heavy cream and gently fold until mostly combined
5 Add 1/3 of the stiff egg whites into the chocolate and heavy cream mixture and gentle fold to combine. Add the remaining egg whites and gently fold only until combined
6 Transfer the chocolate mousse into eight 6 ounce airtight container and chill for several hours before serving
7 Garnish with whipped cream and chopped chocolate