Add the gelatin and cold water to a small bowl and allow it to sit for 2 minutes. Add hot water and stir until the gelatin
Cooks Note: If you are using modified tapioca
starch, this step is not necessary just add it to cocoa mixture and continue.
In a stand mixer
, add the cocoa and sugar and blend
on low speed with the whisk
attachment, until well combined. Add the cream, vanilla bean
seeds and coffee
and mix on high speed until stiff peaks are formed. Stir in the gelatin and mix for 1 minute. Remove the mousse
from the mixer and portion into serving dishes. Refrigerate for 1 to 2 hours. Garnish with shaved chocolate
or fresh fruit and serve.