Coffee Mousse

From Deborah Palmer of A Movable Feast.

Coffee, chocolate and whipping cream—a combination that’s hard to beat. Excellent for almost every occasion or just because …

INGREDIENTS

• 4 eggs
• 2 Tbsp gelatin
• 1/2 cup espresso coffee freshly brewed
• 1/3 cup superfine sugar (caster or powdered sugar)
• 1 cup whipping cream
• Whipped cream for garnish
• Chocolate covered coffee beans

METHOD

1. Separate eggs. In medium-size bowl, beat egg whites until they form soft peaks.
2. In second medium-size bowl, dilute the gelatin in 1/4 cup of water. Add espresso coffee, sugar and egg yolks. Beat until smooth.
3. In third medium-size bowl, whip cream until it forms soft peaks. Fold into the coffee mixture (second bowl). Then fold in the beaten egg whites (from first bowl).
4. Spoon the combined mixture into individual dessert cups or glasses.
5. Refrigerate for two hours. Just before serving, decorate with a spoonful of whipped cream and a few chocolate covered coffee beans.