The heavy cream until soft peaks form, using a chilled stainless steel bowl. Cover and store in the refrigerator.
Chocolate and butter in a double boiler, melted together stirring occasionally with a rubber spatula.
The sugar into a sauce pot, pour water over the sugar, enough to cover. Bring the sugar and water to a boil over medium-high heat. Cook until sugar bubbles and mixture is slightly thick and syrupy. Remove from heat and keep mixture warm
The egg yolks on medium-high speed until the yolks turn pale yellow, using the wire whip attachment for the mixing bowl. Turn the mixer speed to low.
In the warm sugar mixture slowly while the egg yolks are still whipping on low speed. Turn up the speed to medium-high and whip for an additional 1-minute. Reduce mixer speed to low.
In the espresso and melted warm chocolate butter mixture. Continue to mix until incorporated.
Mixing bowl from mixer. When the chocolate egg mixture is warm to the touch, use a rubber spatula to fold in 1/3 of the whipped heavy cream at a time until incorporated. Be careful not to over whip the mix.
Fold in the PHILADELPHIA Cheesecake Batter to the mousse mixture to create swirls.
The mix into a 2’ deep half hotel pan. Cover, place in the refrigerate for 2-3 hours until well chilled.
The mousse into stemmed glassware and top with fresh mixed berries as desired.