Instructions

1. Use a large rectangular dish 2-in (5 cm) to 3-in (8 cm) deep, that can fit 6 stemmed brandy glasses or stemless wine glasses leaning on their sides, along edge of baking pan. Cover dish with tea towel to protect glasses from slipping.
2. In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
3. In a large heatproof bowl, place 8 oz (250 g) dark chocolate chips.
4. In small saucepan, gently simmer ¼ cup (60 ml) cream, 1 tbsp (15 ml) instant coffee powder, ⅛ tsp (pinch) salt and the sugar, until sugar is completely melted. Remove from heat and mix in bloomed gelatin.
5. Pour warm cream mixture evenly over dark chocolate. Do not stir yet. Allow chocolate to melt for about 2 minutes. Then whisk together until smooth. Set aside.
6. Whisk 1¾ cups (425 ml) cream until stiff peaks form. Fold in ⅓ whipped cream into chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
7. Fill mousse into a large piping bag with large nozzle. Evenly distribute among 6 glasses, holding them at an angle. Pipe mousse to cover base and one side of glass. Carefully place at angle into prepared dish lined with tea towel. Refrigerate for at least 4 hours.
8. In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
9. In a large heatproof bowl, place white chocolate.
10. In a small saucepan, gently simmer ½ cup (125 ml) cream. Remove from heat. Add boomed gelatin and mix until fully melted.
11. Pour warm cream mixture evenly over white chocolate and mix until chocolate melts completely and mixture is smooth. Allow to cool slightly.
12. Whisk 1 cup (250 ml) cream until stiff peaks form. Fold in ⅓ of whipped cream into white chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
13. Fill mousse into large piping bag with large nozzle. Evenly distribute among 6 glasses with chilled dark chocolate mousse by holding serving glass at opposite angle. Pipe mousse to cover other side of glass. Together, both mousses should create a V-shaped space. Carefully lean glasses at an angle into prepared dish lined with tea towel and refrigerate for at least 4 hours.
14. Place 8 oz (250 g) dark chocolate, 1 tbsp (15 ml) coffee powder and ⅛ tsp (pinch) salt into large, heatproof bowl.
15. In small saucepan, gently simmer ¾ cup (175 ml) cream. Pour evenly over chocolate mixture and allow to melt for about 2 minutes. Then whisk until chocolate has fully melted and mixture is smooth and glossy.
16. Pour ganache into V-shaped space in centre of glasses, so it reaches up to edges of both mousses.
17. Place in tray, standing upright this time and refrigerate for at least 2 hours.
18. To serve, garnish with raspberries and mint.