A delicious coffee mousse that is the perfect light after dinner treat.
Pour cold coffee into a heatproof bowl, and sprinkle gelatin on top.
Let sit for 2 minutes.
Place in the microwave or over a simmering saucepan of water for a few seconds to dissolve the gelatin. Take off heat and set aside.
In a bowl, beat the egg whites until stiff peaks form. Let sit in fridge.
In another bowl, whisk the egg yolks and sugar for 3 to 4 minutes with an electric mixer. Add the gelatin and blend well.
In a third bowl, whip the cream.
Fold the cream into the coffee mixture, and then do the same with the stiff egg whites.
Refrigerate for 2 to 3 hours.
Spoon the coffee mousse into the chocolate cups and garnish with a coffee bean and s light dusting of cinnamon.