Coffee and chocolate mousse

1. Separate the egg whites from the yolks. Melt the chocolate in a double boiler with coffee. Off the heat, stir in the egg yolks one by one, stirring continuously. Let cool.

2.  Beat the egg whites until stiff. Add the icing sugar at the end of the process, while beating. Fold gently to the chocolate mixture.

3. Fill 4 tall glasses and place at least 4 hours in the fridge.

4. At the last moment, decorate each mousse with whipped cream using a pastry bag or a spoon, sprinkle with cocoa powder and chocolate coffee beans. Serve chilled.

Photo credit: Sucré Salé