Place the chocolate in a large bowl and pour the coffee over. Stand for 1 minute and stir until chocolate melts.
Add egg yolks and beat using a wooden spoon until combined.
Whisk the egg whites until soft peaks form. Sprinkle the caster sugar over and whisk until thick and glossy.
Fold a large spoonful of the egg white mixture into the chocolate mixture and then fold in the remaining egg white mixture.
Beat the cream until soft peaks form and then fold into the chocolate mixture until well combined.
Spoon into a large serving dish or 6 individual serving dishes or glasses.
Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Serving Size 6 Servings