Roast the coffee beans, preferably in a coated pan without fat, let them cool and add them to the liquid whipped cream. Cover well and leave in the refrigerator overnight.
Strain the next day and whip up the whipped cream.
Beat the eggs with vanilla sugar over steam and stir in the soaked, well-squeezed gelatine. Add the softened chocolate and finally fold in the whipped cream. Arrange in coffee cups and garnish in the refrigerator after solidification.
TOP TIP: Instead of the white mousse, it is very easy to make a brown one; instead of the beans, you add some soluble coffee powder to the whipped cream.
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