Directions

1. In a bowl, whip the cream until it forms soft peaks. Refrigerate.
2. Place the chocolate, butter and coffee in the bowl of a bain marie or top of a double boiler (with the water below barely simmering) and stir until the mixture is smooth. Remove the bowl and set aside to cool to room temperature.
3. Beat the eggs whites, adding the sugar a little at a time, until they form soft peaks. Set aside at room temperature.
4. Whisk the egg yolks into the cooled chocolate mixture. Fold the egg whites gently into the chocolate, one-third at a time.
5. Fold the whipped cream carefully into the chocolate until thoroughly incorporated.
6. Transfer the mousse to one large serving bowl or individual dessert dishes.
7. Refrigerate 6 hours before serving. Decorate with chocolate shavings.