Chocolate Mousse with Savoiardi and Vanilla Cream

Oh my, is this yum! A recipe from an anonymous donor that I have adapted a little. Can chocolate mousse ever really be bad though...?

Chocolate Mousse with Savoiardi and Vanilla Cream

2 king-sized bars (250g) of very dark chocolate
2 eggs, separated
1tsp ground coffee
2tbsp brandy or cointreau
300ml (approx) whipped cream
1 small packet Savoiardi biscuits (italian sponge fingers--available at Nosh & Farro)
1 tbsp icing sugar
1 vanilla bean

Reserve a few slabs for decoration, then melt the remaining chocolate in a double boiler. Cool slightly then add egg yolks and ground coffee. Mix well. Add alcohol, beat egg whites until peaks form, then gently fold into chocolate mixture. Whip the cream, reserving some (unwhipped) for garnish, and fold into mixture. Pour into individual serving dishes (always think would look lovely in a mixture of assorted vintage tea cups) and refrigerate until set (about an hour).

Vanilla Cream

Slice open vanilla bean and scrape out seeds with a knife. Mix seeds and icing sugar into remaining cream and whisk to soft peaks. Crush the savoiardi with your hands and sprinkle onto chilled mousse. Top with vanilla cream and a sprinkling of grated dark chocolate.