Cut the dark chocolate into pieces, put it in a bowl and melt it in a pan that fits into a bigger saucepan with simmering water.
Take 2 egg whites in a bowl and mix them till they become stiff, then add sugar and mix again.
In another small bowl take coffee, cocoa powder, Irish cream liquor and mix well.
Add this to the melted chocolate.
Now whisk the hung curd into this mixture.
Finally with a large steel spoon fold in the beaten egg mixture into the chocolate yogurt, a spoon at a time.
Be careful not to over mix at this time otherwise the mousse will lose its volume.
Spoon this creamy chocolate mixture into four bowls.
Put them into the refrigerator for a couple of hours for the mousse to set.
For the garnish:
Put frozen blueberries in a pan of water, add a pinch of sugar for taste and let them boil for around 15 minutes till the water reduces.
Garnish the mousse with the blueberry compote, dust a little icing sugar on top and serve chilled.
Key Ingredients: Chocolate, egg, coffee, cocoa, sugar, hung curd, blueberries, icing sugar