Pour coffee into a small bowl; sprinkle gelatin over top. Set aside for 5 minutes to soften. In top of double boiler or in stainless steel bowl, whisk together egg yolks, sugar and whiskey. In small saucepan, heat milk over medium-high heat, until tiny bubbles appear around the edge. Whisk milk into egg mixture; stir into gelatin mixture. Place top of double boiler or stainless steel bowl containing egg mixture over simmering water. Whisk egg mixture about 5 minutes, until mixture thickens enough to coat the back of a spoon. Let cool slightly, then refrigerate for about 1 hour or until mixture is just starting to thicken. In medium bowl using electric mixer, whip cream until soft peaks form. Stir one quarter of whipped cream into egg mixture; gently fold until well combined. Spoon mousse into 6 large, stemmed wine glasses or a glass serving bowl. Refrigerate, covered, about 2 hours, or until set. With vegetable peeler, shave curls of chocolate onto sheet of wax paper. Garnish mousse with chocolate curls before serving. Per Serving: 399 calories, 29g fat.

Deborah Kuhnen.