Espresso Mousse Cups - cooking recipe

Ingredients

1/4 cup instant espresso coffee
1/4 cup coffee liqueur
1 tbsp unflavored gelatin
2 None eggs, separated
1/4 cup packed brown sugar
2 1/2 cups heavy cream
None None Grated chocolate, to decorate

Preparation

Place 1/2 cup water, coffee and liqueur in a small saucepan on low heat. Bring to a simmer, stirring to dissolve coffee. Remove from heat. Sprinkle gelatin over top and whisk vigorously to dissolve.
Whisk egg yolks and sugar in a large bowl until pale. Gradually add hot coffee mixture, whisking to combine. Let stand to cool.
Beat half the cream in a bowl with an electric mixer until soft peaks form. Fold into the coffee mixture.
Beat egg whites in a clean bowl with electric mixer until stiff peaks form. Lightly fold into coffee mixture in 2 batches, until just combined. Pour evenly into six 1/2-cup glasses.
Refrigerate overnight. Just before serving, beat remaining cream to soft peaks and divide among glasses. Sprinkle with grated chocolate.