Mignardise of "Vietnamese Coffee"

For Mocha Chocolate Mousse: In a medium bowl, whip heavy cream until soft peaks form. Reserve. In separate medium bowl, whip egg whites to soft peaks, add superfine sugar and continue whipping until firm, but not stiff, and peaks form. Reserve. In a double boiler, melt the chocolate. Add the espresso, and light cream to the chocolate, and stir well. Take mixing bowl off the heat. Gently fold in the whipped cream first, then the egg whites. Chill in refrigerator until loosely set, about 1 hour.

For Espresso Jelly: Warm the espresso in a small saucepan over medium heat. Add sugar and gelatin and stir until combined. Reserve.

To Plate:
Chill 4 transparent 2-ounce shot glasses. Fill the bottom of each with 1 teaspoon sweetened condensed milk. Chill in the refrigerator for 15 minutes. Next, gently spoon 1 ounce of the mocha mousse so that it sits on top of the layer of sweetened condensed milk. Chill in the refrigerator for 30 minutes, until set. Finally, gently spoon 1 teaspoon of the espresso jelly over the chocolate mousse so that it forms a thin layer. Chill for 30 minutes, until set.

Serve chilled with small dessert spoons.