Cappuccino Mousse

• 2 tablespoons instant espresso or 2 tablespoons instant coffee powder or 2 tablespoons regular instant coffee
• 14 cup water
• 1 teaspoon unflavored gelatin
• 6 egg yolks
• 12 cup sugar
• 2 cups whipping cream or 2 cups heavy cream
• bittersweet chocolate

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

espresso, water, unflavored gelatin, egg yolks, sugar, whipping cream, bittersweet chocolate

Taken from www.food.com/recipe/cappuccino-mousse-328138 (may not work)