Prep. time: 10 minutes
Cooking time: 2 minutes
Cooling time: 4 hours
 

1. Heat the liquid cream and the coffee.
2. Break the chocolate into pieces; melt in the microwave with 4 Tbsp. water for about 2 minutes.
3. Combine the cream and chocolate mixtures with the egg yolks.
4. Beat the egg whites to stiff peaks.
5. Add the powdered sugar to the egg whites and then fold them gently into the chocolate mixture.
6. Pour the mousse into ramekins.
7. Refrigerate for at least 4 hours.
8. Decorate with chocolate-covered coffee beans and serve.