Coffee Mousse in Chocolate Cups

Preparation

• CHOCOLATE CUPS

  • Cut the base of the fruit to sit well on a plate.
  • Form molds for the chocolate cups with the foil squares; two squares per mold. To do this, stick two layers of paper around the fruit, giving the foil the shape of a small bowl. Carefully remove the fruit and repeat until 8 molds are formed. Set aside.
  • In a double boiler, melt the chocolate. Pour about 20 ml (4 teaspoons) of chocolate in each foil cup. Spread the warm chocolate around the edge of the mold with a brush. Refrigerate for 30 minutes. Brush again with chocolate and refrigerate for 30 minutes (see note below).
  • Once the chocolate has set up, carefully remove the paper. Do not worry if the top of the cups crackles: the dessert will look nicer if the edge of the cups is uneven. Keep in a cool place.

• COFFEE MOUSSE

  • In a bowl, sprinkle the gelatin over the cold coffee. Allow to bloom for 2 minutes. Place in the microwave for a few seconds to dissolve the gelatin.
  • In a bowl, beat the egg whites until stiff peaks form. Keep aside in the refrigerator.
  • In another bowl, whisk the egg yolks and sugar for 3 to 4 minutes with an electric mixer. Add the gelatin and blend well.
  • In a third bowl, whip the cream.
  • Fold the cream into the coffee mixture, and then do the same with the stiff egg whites. Refrigerate for 2 to 3 hours.
  • Spoon the coffee mousse into the chocolate cups or in pretty dessert dishes. Just before serving, if desired, pour a little coffee liqueur over the mousse.