Espresso Mousse Cups

1. 1

   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.

2. 2

   Whisk egg yolks and sugar in a large bowl until pale. Gradually add hot coffee mixture, whisking to combine. Let stand to cool.

3. 3

   Beat half the cream in a bowl with an electric mixer until soft peaks form. Fold into the coffee mixture.

4. 4

   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.

5. 5

   Refrigerate overnight. Just before serving, beat remaining cream to soft peaks and divide among glasses. Sprinkle with grated chocolate.

No additional tips available.