Double Chocolate Mocha Mousse

4 oz. semisweet chocolate, chopped

2 oz. bittersweet chocolate, chopped + more for shaving

2 large egg yolks

1 ½ tsp. instant espresso powder

5 Tbsp. white sugar

1 ½ c. heavy cream

Place semisweet and bittersweet chocolates in microwave-safe bowl. Melt according to pkg. directions. Let cool slightly. Meanwhile, in small saucepan, whisk together egg yolks, espresso powder, 4 Tbsp. white sugar and ½ c. cream. Cook over MEDIUM heat, stirring constantly, until mixture lightly coats the back of a spatula (do not let the mixture simmer or boil), 2-3 minutes. Scrape egg mixture into cooled chocolate and whisk to combine. Refrigerate until cooled about 25 minutes. Using electric mixer, beat together remaining 1 cup cream and Tbsp. sugar in medium bowl until stiff peaks form. In two additions, fold whipped cream into chocolate mixture. Divide among serving dishes and refrigerate for at least 20 minutes before serving. Sprinkle with shaved chocolate before serving, if desired. Makes 8 servings.  2/23/16