Melt both chocolates in a bain-marie.

Beat the egg yolks in a bain-marie until creamy and mix into the chocolate.

Add cold water to the gelatin, remove excess, warm orange juice, and dissolve the gelatin in it.

Stir in orange juice, instant coffee powder, and crème de cacao.

Lightly whip the cream and carefully fold in.

Chill for at least 2 hours.

For the mango purée, peel the mango, pit, and cut into slices.

Boil water with sugar and stew the mangos until soft.

Blend and sieve.

For the coffee sauce, mix the simple syrup with instant coffee powder.

Place the finished mocha mousse on dishes and garnish with sesame waffles, mango purée, and coffee sauce.