Chocolate Mousse with Strawberry “Carrots”

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer the whipped cream to a bowl, cover it with plastic wrap and refrigerate it. In a large metal bowl, combine the egg yolks, espresso, 2 tablespoons sugar and salt. Place the bowl over a saucepan of simmering water (don’t allow the bottom of the bowl to touch the water). Cook the mixture, whisking constantly, until it lightens in color, doubles in volume and reaches 160 °F on the candy thermometer, about 1 minute. Remove the bowl from the pan and whisk in the chopped chocolate until the mixture is smooth. Let the mixture stand, whisking occasionally, until it is room temperature. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they are foamy. With the mixer running, gradually pour in the remaining 1 tablespoon of sugar and continue beating until stiff peaks form. Fold the egg white mixture into the chocolate mixture in two additions, then fold in the prepared whipped cream just until combined. (Do not overmix or the mousse won’t be light.) Transfer the mousse to a large serving container or several smaller serving containers then cover it with plastic wrap and refrigerate it for at least 2 hours and up to overnight.