Bring a saucepan with an inch of water to boil. Place the chocolate in a metal mixing bowl and set on top of the boiling water. Make sure the bowl doesn’t touch the water and stir until the chocolate is just melted. Stir in the butter and espresso powder, remove from the heat, and set aside.

In the bowl of a stand mixer fitted with the whisk attachment combine ¼ cup of the sugar with the egg white. Whisk on high until the whites reach stiff peaks. Place into a separate mixing bowl.

Add the egg yolks into the bowl of a stand mixer and add the remaining sugar. Whisk on high until the yolks have at least doubled in volume and they are pale yellow. Pour the yolks over the cooled melted chocolate.

Using a spatula gently fold the yolks into the chocolate.

Add the heavy cream to the bowl of the stand mixer and whisk on high until stiff peaks form. Don’t overmix to turn it into butter. Gently fold in the whipped cream until just mixed being careful not to overmix.

Scoop in ¼ of the egg whites into the chocolate mixture and fold in. This is to help loosen the chocolate. Add the remaining egg whites and gently fold in until they are just mixed in.

Spoon into 4 glasses or small bowls. Cover and refrigerate for at least 3 hours.

Top with whipped cream, shaved chocolate, and fresh fruit.