Prep Time 15 – 20 mins, Cooking Time 5 mins
Refrigeration Time 1 hr
Yields 6 servings

Ingredients:

2 cups (500 mL) whipping cream 35 %
1 tbsp (15 mL) sugar
1 tsp (5 mL) vanilla extract
4 oz (120 g) semisweet chocolate, in chunks
5 egg yolks
1 tbsp (15 mL) strong instant coffee (diluted in 2 tsp (10 ml) boiling water)
5 egg whites
Choice of fruit, trimmed and sliced (bananas, kiwis, strawberries, litchis, etc.)

Directions:

Whip cream until stiff, stirring in sugar and vanilla. Set aside.

In double boiler, melt chocolate while stirring. Turn off heat. Stir in egg yolks gently, one at a time. Stir in diluted instant coffee. Let cool for 5 minutes.

Meanwhile, beat egg whites until stiff but not dry. Fold in chocolate mixture. Set aside.

Arrange some fruit in large dessert cups, see through if available. Top alternately with chocolate mousse and whipped cream. Repeat process. Refrigerate for 1 hour before serving.