Mousse Au Chocolat with Grappa
Cut some of the chocolate into small pieces with a sharp knife and set aside for garnish. Cut the remaining chocolate into pieces and place in a bowl. Melt over a hot water bath while stirring occasionally. Allow to cool slightly.
Beat the egg and egg yolk with espresso powder and salt in a separate bowl. Beat until thick and frothy over a hot water bath. Stir in the Grappa and melted chocolate. Beat over a cold water bath until it comes to room temperature.Whip the cream until stiff and fold into the mixture. Pour the mousse into glasses and refrigerate. Serve garnished with candied violets, rose petals and chocolate pieces.