Place the espresso and sugar into a small pot over a medium heat and bring to the boil. Reduce until syrupy and cool.
Melt the chocolate over a double boiler.
Whip the cream into soft peaks and reserve aside
Place the sugar and 4 tbsp water into a small pot. Place over a medium heat and bring to the boil – cook to soft ball and remove from the heat. Whip the egg whites until they begin to form soft peaks. Whilst whisking slowly dribble the hot sugar into the egg whites continue to whisk until firm.
Fold in the meringue into the melted chocolate and then the cream. Fold in carefully so as not to knock out all the air, reserve aside.
Quenelle a spoon of chocolate mousse and drizzle with espresso syrup and scatter with raspberries
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