We start of course, with my favorite chocolate. Melt it in a water bath and applied to the baking paper with a spatula, the thinner the better. Then the whole structure carefully transfer to the refrigerator.

Mix milk, cream and coffee. A little digression, coffee and milk - interchangeable, mix gradually getting the taste that You want, more or less coffee. Bring the mixture almost to a boil but do not boil.

Separately beat the egg yolks with 40 g sugar. Soak the gelatin in water. To the yolks add the hot mixture, stir and sent back on a slow fire. Cook until thick (status as of 1% kefir), but do not boil. At the end add the squeezed gelatin and wait until it dissolves. Cool the mixture at room temperature, then move it into the refrigerator, until the moment when the mixture starts to congeal a bit.

Meanwhile, let us again chocolate. Plate of chocolate carefully separated from the paper. To cut out mugs in size of glasses. I did with a knife, it's pretty laborious. Once you may fail, do not worry if the circle will break, it will be useful for decoration.

Beat the whites with 20g sugar in a cool foam and gently, bottom-up, to introduce them into the coffee mixture.

Assembly. On the bottom of the glass to pour some mousse, and then a plate of chocolate (what a big-eyed this album, hee) then again, mousse, plate, and finish the mousse. From the top you can sprinkle with chocolate. I cut the chocolate chips using a kitchen scissors. Cover the glasses with cling film and refrigerate at least 3 hours.