beat egg whites until soft peaks from. gradually add sugar; beat until thick and sugar has dissolved.
fold in egg yolks, half the cream and plaistowe premium dark chocolate. pour into 6 individual serving dishes.
beat remaining cream with nescafÉ espresso coffee and extra sugar until thick. spoon on top of mousse. refrigerate 2 hours or until required.
before serving, dust with NESTLÉ baking cocoa.
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