• 4 1/2 ounces of bittersweet chocolate, finely chopped
• 2 tablespoons (1 ounce) of unsalted butter, diced
• 2 tablespoons of espresso or very strong coffee
• 1 cup of cold heavy cream
• 3 large eggs, separated
• 1 tablespoon of sugar
• (Optional) Raspberries and extra whipped cream

1. Whip the cream to soft peaks, then refrigerate.
2. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
3. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature.
4. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
5. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
6. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream.
7. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
8. Spoon or pipe the chocolate mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

• 2 packages of chocolate pudding mix
• 3 cups of nonfat milk
• 3 tablespoon of sugar
• 1/4 cup of prune puree
• 1/2 cups of cool whipped topping
• 1/4 cups of graham cracker crumbs

1. Coat a pie plate with cooking spray. Heat oven to 375F.
2. Mix the sugar and cracker crumbs together in a large bowl.
3. Blend in the prune puree with a pastry blender until it looks similar to coarse crumbs.
4. Press the mixture into a coated pie plate.
5. Bake it for about 15 minutes and then cool on a rack.
6. Take milk in a large bowl and add chocolate pudding mix.
7. Whisk the mixture for 2 minutes.
8. Fold in gently 1 cup of whipped topping.
9. Transfer it to the prepared shell.
10. Chill for about 2 hours. Your chocolate mousse pie is ready!