Wall Nut Chocolate Mousse

· 1 ½ liters cream, lightly beaten

· ½ cup fridge cold water

· 1kg unsweetened chocolate

· 8 eggs, separated

· 3table spoons instant coffee (brand could be of individual’s choice)

· 3 cups of caster sugar

· 1 ½ teaspoon vanilla essence

· Beat the eggs separately starting with the egg yolk until they are light and fluffy (Do not beat egg whites just now).  An egg beater or a blender could be used to fluff 8 eggs.    

· While beating the eggs, gradually add sugar and blend well.      

· In the egg and sugar mixture add instant coffee (brand could be of individual’s choice).

· Keep this mixture aside to cool.

· After the sweetened egg mixture has cooled add 1kg of melted unsweetened dark chocolate.

· The mixture should not be lumpy.

· Now beat the egg whites with the help of a blender till they are stiff.  Use a glass bowl preferably with a dipped bottom, to lift the eggs while beating.  

· Add the egg whites to the chocolate mixture and fold 1 ½ teaspoon vanilla essence.

· Once the entire mixture is mixed and blended together, pour it into a serving dish.

· Decorate the mousse with chopped walnuts (crushed or whole walnuts would do).

· Refrigerate until it is set.