Mocha Mousse

1. 1

   Place the chocolate in a heat-proof bowl over a saucepan of gently simmering water. Stir for 2-3 mins until melted. Remove from heat. Blend in the egg yolks, brandy and instant coffee. Allow to cool slightly. In a large bowl, whip the cream until soft peaks form. Gently fold the chocolate mixture into the cream. In a clean, dry bowl, beat the egg whites until soft peaks form. Lightly fold the egg whites into the chocolate mixture until well combined. Spoon into 4-6 individual serving dishes or one large dish. Chill in the fridge overnight or until firm. Decorate with coffee beans to serve.

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