Cappuccino Mousse

Directions

1. 1
   Put a mixing bowl in the freezer to chill while gathering ingred.
2. 2
   In a small bowl, dissolve coffee powder in water.
3. 3
   Sprinkle gelatin over coffee; let stand for 10 Minutes.
4. 4
   In a loarge metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined.
5. 5
   Place over gently boiling water (metal bowl or upper pan should not touch water.)
6. 6
   Cook, stirring rapidly with a whisk, about 10 minutes, or until egg mixture begins to thicken and coats a metal spoon (160 deg).
7. 7
   Remove from heat.
8. 8
   Add coffee-gelatin mixture to warm egg mixture; whisk until combined.
9. 9
   Beat egg-gelatin mixture with an electric mixer on medium speed about 5 minutes, or until mixture is cool; set aside.
10. 10
    Thoroughly was beaters.
11. 11
    In a chilled mixing bowl, beat cream with an electric mexer on medium speed until stiff peaks form.
12. 12
    Gently fold whipped cream, one-third at a time, into egg-gelatin mixture.
13. 13
    Divide mixture evenly among 8 chilled wine or parfait glasses (or place in a large glass bowl).
14. 14
    Cover and chill at least 4 hours.
15. 15
    To serve, garnish with chocolate shavings or curls.
16. 16
    (use a veggie peeler on a choco bar for nice curls).