1. Melt the chocolate. Whisk the cocoa, butter, espresso, and salt into the warm chocolate and mix until smooth. Cool to room temperature—approximately 5 minutes.

2. Whisk the egg yolks until smooth. Add them to the cooled chocolate mixture and mix well.

3. Add the brandy and vanilla and set aside.

4. Place the egg whites in a clean mixing bowl and beat until frothy.

5. Slowly add the sugar and beat until the whites hold stiff peaks. Do not over beat.

6. Mix one-quarter of the egg whites in to the chocolate to lighten the mixture.

7. Gently fold the remaining egg whites into the mousse, folding only as much as is necessary to incorporate the whites.

8. Divide the chocolate mousse evenly among 6 dessert glasses, or place it in a bowl. Cover with plastic wrap and refrigerate for 4–6 hours or overnight.

9. Remove the mousse from the refrigerator 20 minutes before serving.

10.Top with whipped cream when ready to serve.