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MOUSSE:
Melt chocolate with milk on top of a double boiler.
Whip yolks until thick and add sugar. Gradually add melted chocolate together with coffee and heavy cream. Beat until cold and chill.
MERINGUE:
Whip egg whites and cream of tartar until foamy and soft peaks form. Place sugar and 1 cup mint liquor in a saucepan. Bring to a boil, without stirring, until candy thermometer reaches thread stage, 223°F (106°C), or when sugar syrup forms a thin thread ( 1 inch) when dropped from a spoon.Gradually start pouring syrup to egg whites while beating. Continue beating until it cools. At the end pour 3 tablespoons of mint liquor.
Place chocolate mousse combined with 1/3 of meringue in a serving bowl. Top mousse with rest of meringue.
Decorate with chocolate shavings and mint leaves.
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