Chocolate Pâté with Coffee Aspic

I was a little concerned about doing this recipe as I do not generally like aspics - or any jelly type dessert.  They kind of remind me of the 50's type of desserts.  This however was different enough that I decided to try it.  I like the coffee and chocolate mixture (of course) and the gelatine top is interesting with the added liqueur..I used Kahlua.  Definitely an adult dessert.

2 tsp unflavoured gelatine
2 tbsp cold water
2 tbsp granulated sugar
1/2 cup hot, strong black coffee
2 tbsp coffee flavoured liqueur

Mousse:
1 pouch unflavoured gelatine
2 tbsp cold water
3 egg yolks
1/2 cup granulated sugar
1/2 cup hot milk
8 squares bittersweet chocolate, melted
1 1/2 cups 35% whipping cream

1. Sprinkle gelatine over cold water.  Let stand for 1 minute.  Add sugar, hot coffee and liqueur and stir until sugar dissolves.
2. Butter 9 x 5 in loaf pan very lightly.  Line with 4 inch wide piece of waxed paper or parchment long enough to overhang long sides of pan.  Smooth down completely.  Pour coffee mixture into pan; transfer to refrigerator and chill for about 15 minutes or until set.

Mousse:

1. In a medium saucepan, sprinkle gelatine over water.  Let stand for 1 minute.  Whisk in eggs and sugar and blend well.  Stir in hot milk.  Cook, stirring over medium heat for about 5 minutes or until thickened enough to coat the back of a spoon.  Stir in melted chocolate and let cool completely.
2. Whip cream until stiff.  Using rubber spatula, gently fold cream into chocolate mixture.  Spread mousse evenly over set jelly in loaf pan.  Cover tightly.  Place in refrigerator for at least 3 hours or up to 2 days.  Turn pate out onto serving platter; remove paper.  Slice to serve.