Break 150 g (5 oz) of the chocolate into small pieces and melt with the coffee in a bowl over a pan of hot water. Beat the egg whites with the sugar to a meringue consistency, creating soft peaks. Fold the egg yolks into the melted chocolate, making sure it is not too hot, add one-third of the egg white meringue and whisk into the chocolate. Carefully fold in the remaining egg whites and half of the whipped cream.
The mousse can now be spooned into glasses, ramekin dishes or one large bowl and placed in the fridge for 2–3 hours to set. The remaining cream can be piped or forked on top of the mousse. To finish the dish, just finely grate the remaining chocolate over the top. So now we have a cappuccino coffee pudding with extra chocolate taste.