Step 1

Seperate the Egg Yolks and Whites. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. Set aside.

Step 2

Place the Gelatine Powder in a small bowl with the Cold water, mix and set aside to soak. (see note 2 if using Gelatine Sheet).

Step 3

Add the Caster Sugar to the Egg Yolks and whisk until foamy and lighter in colour.

Step 4

Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Don't let the cream boil.

Step 5

Pour the hot Heavy Cream over the Egg Yolk and Sugar while beating. Whisk well, then transfer back into the saucepan on low heat. Keep whisking until the cream starts to thicken, then directly remove from the heat and transfer back into a large, clean bowl.

Step 6

Add the re-hydrated Gelatine to the cream and whisk well until completely integrated. Set aside to cool down fully.

Step 7

While the cream is cooling down, start whipping the Egg Whites to get stiff peaks.

Step 8

When the cream is cool, gently fold in the Whipped Egg Whites in 3 to 4 times. Try not to overwork the cream.

Step 9

Pour the Coffee Mousse into individual cups or jars and place in the fridge to set for at least 2 hours.

Step 10

Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them.