In a double boiler melt the chocolate, milk and coffee together. Set aside to cool.

Beat the cream until it forms soft peaks, set aside.

Beat the egg whites until stiff peaks then set aside.

When the chocolate mixture is cooled (just off luke warm temperature), gently fold it into the cream and beaten egg whites.

Mix this lightly so as to keep as much of the air as possible. As soon as it is incorporated, spoon the mousse into individual serving dishes or one large dish. Cover and refrigerate until set

Scatter over chopped roasted hazelnuts and grated dark chocolate to serve.