Dark Chocolate Mousse

• In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using an electric beater), Whip 200 grams cold heavy cream, 100 grams mascarpone, and one teaspoon vanilla bean paste on medium speed until soft peaks form, about 2 minutes. Cover and chill until needed.
   
• If using coffee in the chocolate mousse, dissolve 1 tablespoon of espresso powder in 1 tablespoon of boiling water, give it a whisk, and set aside to cool down.
   
• Warm eggs ( in the shell ) by placing them in a bowl of hot tap water for about 5 minutes before you separate the egg whites from the yolks. This step will whip the egg mixture into a fluffy yellow cloud and give you lots of volumes.
   
• Add 2 large eggs ( 100 grams) and 6 large egg yolks (approx 100 up to 120 grams)  into the stand mixer bowl fitted with a whisk attachment. Split one vanilla bean lengthwise, and use the tip of a sharp knife to scrape out the seeds. Add the vanilla seeds to the bowl with the egg/egg yolks. Whisk on medium-high speed for 10 minutes. Use a timer!
   
• In a small saucepan, combine 100 grams sugar (preferably superfine), 50-gram glucose, and one tablespoon of water (15 grams); using a small spatula, stir until all of the sugar is moistened. Heat over medium-high heat, constantly stirring, until the sugar dissolves and the syrup begins to boil around the edges. Stop stirring and cook until the entire surface is covered with large bubbles and you clearly see the saucepan's bottom. This takes just a few minutes.  
   
• As soon as the sugar syrup is done, turn off the stand mixer and pour one-third of the sugar syrup mixture over the egg/yolk mixture; immediately beat on high speed for 5 seconds. Stop the mixer again, add one-third of the sugar syrup, and beat on high speed for another 5 seconds. Stop the mixer again and continue with the last one-third of the sugar syrup mixture; mix for 5 seconds more.  Then continue to whisk for 10 minutes more. Use a timer!
   
• Meanwhile, put 200 grams of dark chocolate, 66 to 70%, in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly. Remove the bowl from the hot water before it is completely melted, and then stir until it is melted and smooth. 
   
• The chocolate must cool a bit ( 45C° /113F° is the ideal temperature) so that it doesn't seize and clump when you fold the melted chocolate into the egg mixture. About 5 minutes. 
   
• Using a balloon whisk, carefully fold one-third of the whipped egg/yolk mixture into the melted chocolate. Repeat twice. Use a spatula to scrape the side and the bottom of the bowl.
   
• Pull the whipped mascarpone cream from the refrigerator and give it a couple of rounds with the whisk to bring it back to soft peaks, if needed.
   
• Add half of the softly whipped mascarpone cream into the chocolate mixture, and combine with a whisk. Add the rest of the whipped cream and combine until smooth. Use a silicon spatula to scrape the bowl's side and bottom. If using coffee, add one or two tablespoons of slightly cooled coffee and combine.
   
• Divide the chocolate mousse between 4 to 6 small bowls, refrigerate for 1 to 2 hours before serving, and garnish with some unsweetened cocoa powder and raspberries.
   
• Place the mousse in the fridge for one hour to get set. If you plan to decorate your cake with the chocolate mousse, let it get set in the fridge for one hour.
   
• You can also freeze the chocolate mousse, fill an 18 cm or 20 cm ( 7 or 8 inches) silicone mold, cover the top with plastic wrap, and freeze overnight or until set. Just before using the chocolate mousse in the cake, remove it from the freezer and gently press the center of the silicon mold up, then pop the chocolate mousse out of the mold. Use in cakes or enjoy it as it is.