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Melt chocolate in the microwave in 30 second bursts and give it a good mix.
Combine coffee with 1 Tbsp boiling water and whisk together in a saucepan with egg yolk, yogurt, sugar, flour and salt. Place over a low heat and cook, stirring throughout for about 3 minutes. Remove from heat and combine with chocolate mixture. Allow to cool slightly.
Using an electric mixer, beat egg whites until stiff peaks form. Fold in chocolate mixture gradually, taking care not to over mix or to deflate the egg whites.
Divide mousse into 4 ramekins or glasses and refrigerate for at least 4 hours.
Serve with grated chocolate and enjoy!
Variations: Omit coffee and substitute EasiYo Vanilla with either Banana or Greek Style Raspberry for a chocolate variation.
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