Old Fashioned Chocolate Mousse

4 oz Good quality bittersweet chocolate
5 lg Eggs separated
2 ts Instant espresso dissolved in 1 teaspoon Or two of boiling water so
It makes a
Paste cooled Slivered toasted almonds
Whipped cream optional Melt chocolate in the top of a double boiler.
Add yolks, 1 at a time and stir (take care not to scramble).
Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture. Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.