Step 1: In a medium size bowl, blend together the creamed cream cheese, sugar and 1/3 cup of the brewed coffee. In a separate bowl, whip the cream and then fold it gently into the cottage cheese and coffee mixture along with 2 tablespoons of the grated dark chocolate. in a very clean and dry glass or copper bowl, whip the egg whites until stiff. Fold them into the mousse mixture.
Step 2: In a shallow bowl, pour in the remaining coffee and use that to quickly dip each ladyfinger cookie until dampened but not saturated. To serve, place a heaping spoonful of the mousse into a parfait glass or dessert bowl, cover with a cookie and then top with the mousse. Repeat until mousse and cookies are all used up. Sprinkle each dish with remaining chocolate and serve immediately.
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