1-Step 1: Chill the bowl and prep your tools. Start by placing a mixing bowl in the fridge or freezer for 15 to 30 minutes, or longer if you have time. A cold bowl helps the whipped cream thicken faster and hold its shape. While that bowl chills, chop the chocolate, measure the sugar, and get your spatula, whisk, and serving cups ready.

2-Step 2: Whip the cream for the topping. In the chilled bowl, whisk together 1 cup heavy cream, 2 tablespoons sugar, and 1 tablespoon vanilla extract until stiff peaks form. If you are using a mixer, keep a close eye on it so you do not overbeat the cream. Once it holds shape, move it to the fridge right away so it stays cold and fluffy.

3-Step 3: Set up the double boiler. Fill a pot with a little water and bring it to a gentle simmer. Place a heat-safe bowl on top so it sits above the water without touching it. This setup lets you cook the yolks slowly, which helps prevent scrambling and gives you more control.

4-Step 4: Cook the yolks and sugar. Take the bowl off the heat if needed, then whisk 4 egg yolks and 2 tablespoons sugar in the bowl over the pot until the mixture looks thicker and more custard-like. This part takes a few minutes, and you want gentle heat, not a hard boil. The mixture should look smooth and slightly pale before you move on.

5-Step 5: Melt in the chocolate and cream. Add 6 ounces of roughly chopped semi-sweet chocolate and 1/4 cup heavy whipping cream. Put the bowl back over low heat and stir gently until the chocolate melts and the mixture becomes glossy and creamy. Keep your heat low, because chocolate can get stubborn if it gets too hot too fast.

6-Step 6: Stir in the finishing flavors. Remove the bowl from heat, then stir in 1 teaspoon vanilla extract, 2 tablespoons coffee, and a pinch of salt. Let the mixture cool slightly for about 5 minutes so it is warm but not hot. That short rest helps protect the whipped cream when you fold it in.

7-Step 7: Fold in the whipped cream. Save 1/2 cup of the whipped cream for the top. Gently fold the remaining whipped cream into the chocolate coffee mixture with a spatula using an infinity or figure-eight motion. Keep folding until everything looks combined, but do not stir too hard or you will knock out the airy texture.

8-Step 8: Chill until set. Spoon or pipe the mousse into serving cups. Chill it for at least 3 hours, though overnight is even better if you are planning ahead. The long chill time helps the mousse firm up into that perfect spoonable texture.

9-Step 9: Garnish and serve. Before serving, top each cup with the reserved 1/2 cup whipped cream. Add chocolate shavings if you like, then finish with coffee beans for a pretty, café-style look. Serve cold and enjoy every creamy bite.