INGREDIENTS

150 g of chocolate to crunch
100 g powdered sugar
1/2 cup of very strong coffee
4 egg whites

PREPARATION

1. In a heavy saucepan, preferably in a double boiler, melt the chocolate in the coffee.
2. Add the sugar and stir to obtain a smooth mixture.
   Cook for 4 to 5 minutes.
3. In a separate bowl, beat the egg whites until stiff.
   Pour the boiling chocolate mixture in a stream over the whites. Incorporate delicately.
4. Pour into a bowl or individual cups and refrigerate.
   Serve very cold.
5. This mousse can be prepared a day or two in advance.