Instructions: 1. Dissolve gelatin in the cold coffee for 2 minutes. Add chocolate and melt

In a double boiler over simmering water. Beat in the egg yolks one at a time.

Add the sugar. Remove from heat and cool slightly. It should still be slightly warm to the touch.

2. Whip egg whites until just stiff. Whip cream until firm. Whisk a little cream into the chocolate mixture to lighten. Fold in remaining cream. Fold in the whites.

3. The finished mousse may be spooned into wine glasses and put into the fridge to cool. Or let the mousse partially set in a bowl and then pipe from a pastry bag into whatever container you like. Garnish with berries and mint if desired or make sauce below.

4. You can also wait an hour or so until the mousse is nice and firm. Then use two large spoons to create egg shapes out of the mousse and lay them directly on a flat plate. If serving like this, try first pureeing a few raspberries or strawberries with a little sugar and lemon juice, and then straining. The sauce can be dribbled around the plate. Garnish with mint if desired.

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