Combine chocolate, 50 grams-sweet cream and coffee in a bowl, put in the steam bath and melt until completely homogenized, then cool to temperature 35-40 C.
The remaining sweet cream is beaten to the tips strong with sugar to taste.
Add the chocolate to the beaten sweet cream, mix gently and fill shapes or cups.
We give in the refrigerator for at least one hour.
The mouss can be decorated with a beaten sweet cream & grated chocolate.
Enjoy your meal!
