Instructions

1. 1
   Sprinkle the powdered gelatin over the cream. Let sit for a few minutes to bloom the gelatin.
2. 2
   Combine egg yolk, castor sugar, and milk. Cook on a low flame for about 10 minutes.
3. 3
   Add the cream/gelatin mixture and instant coffee powder. Mix well until thoroughly combined and there are no lumps of gelatin. Cool slightly.
4. 4
   Whip the egg whites in a bowl till they are fluffy. Fold the whipped whites into the egg yolk custard mix.
5. 5
   Transfer mousse mixture to serving dish(es). Refrigerate for an hour.
6. 6
   Combine the heavy cream, vanilla, and sugar. Whip to medium peaks.
7. 7
   Serve the mousse with the whipped cream, and garnish with grated chocolate.