For the coffee mousse:
400ml/2 cups heavy cream
1 can/397g sweetened condensed milk
4 gelatin sheets (1.8g each)
100ml/ ½ cup cold water
3 tbsp instant coffee granules
For the chocolate mousse:
½ cup sugar
2 tbsp butter
125g chocolate roughly chopped
Whipped cream and chocolate powder for decorating
Prepare the coffee mousse: Whip the cream until stiff. Add the condensed milk and mix well. In a small bowl soak the gelatin sheets in cold water for about 5 minutes. Place the bowl in the microwave for a few seconds until gelatin is dissolved. Add the coffee granules and mix. Add this mixture to the condensed milk and combine thoroughly. Pour the mixture into goblets filling only half way. Lie the goblets slightly slanted in a tray. Place in the refrigerator to set for about 4 hours.
Prepare the chocolate mousse: Whisk the egg yolks together with the sugar until it’s pale in colour. In a double-boiler over medium heat place the chocolate and butter and stir until melted. Remove from heat and let cool slightly. Fold chocolate into egg mixture and combine well. Whip the egg whites until stiff peaks form. Take 3 tbsp of the egg whites and add to the chocolate mixing well and vigorously. Then fold remaining egg whites very gently. Finish filling the goblets with the chocolate mousse and return the goblets to the refrigerator for about 4 hours to set.
Before serving top the mousse with some whipped cream and sprinkle with chocolate powder.