LAYERED MOCHA MOUSSE

Preparation Method :

• Prepare the coffee mousse: Combine the egg whites and sugar in a bowl and mix with an electric mixer on high speed until they form stiff peaks. Set aside.
• Whip the cream and confectioner's sugar with an electric mixer on high speed until they form stiff peaks.
• Transfer ¼ of the whipped cream to a small bowl and whisk in the espresso and the coffee liqueur. Whisk until blended.
• Fold the remaining whipped cream into the egg whites. Fold in the espresso mixture and carefully mix with a rubber spatula until smooth and blended.
• Set the coffee mousse aside.
• Prepare the chocolate mousse: Combine the egg whites and sugar in a bowl and mix with an electric mixer on high speed until they form stiff peaks. Set aside.
• Whip the cream and confectioner's sugar with an electric mixer on high speed until they form stiff peaks.
• Fold the melted chocolate into the egg whites.
• Fold in the whipped cream and carefully mix with a rubber spatula until blended.
• Spoon a thin layer (approximately ½ inch thick) of the coffee mousse into a serving glass. Spoon a layer of chocolate mousse on top of the coffee mousse and repeat until the glass is ¾ full. Repeat for 6 glasses.
• Refrigerate the mousse for at least 2 hours. (It is preferable to refrigerate the mousse overnight before serving.)
• Before serving, sprinkle half teaspoon of chopped pistachios on each cup.