Start by making a cup of very strong coffee; pour it into a measuring cup and place it in the fridge or freezer until it reaches room temperature.

Chop the chocolate into smaller pieces (if you're not using chocolate chips) and melt them over a water bath. 

Meanwhile, whip the cream into whipped cream.

Pour the coffee and egg yolks into the chocolate and use a spatula to gently fold them together.

Then, carefully fold the whipped cream into the chocolate mixture. The chocolate mousse is now ready to be portioned as you wish.

We often use a beer glass or a smaller glass for portioning.

In this case, we used a round spiral silicone baking mold. The great thing about mousse is that it sets, so it can easily be in a square mold as well.

Pour the mousse into the baking mold and cool it for at least 6 hours.

It's a good idea to make the dish the day before or in the morning if you're expecting guests in the evening.

Take the mousse out of the mold 10 minutes before serving. 

Shortly before serving, sprinkle it with cocoa powder. 

For example, serve it with a berry sorbet.