Begin by separating the organic eggs, placing the egg whites in a large mixing bowl and the yolks in a separate bowl.

Pour 1 cup of cold organic heavy whipping cream into another bowl. Whip on medium speed until soft peaks form (2-4 minutes).

Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl or double boiler, stirring until smooth. Stir in 2 tablespoons of Kahlua.

Mix the cooled chocolate mixture with the egg yolks, stirring vigorously until blended.

Fold half of the whipped cream into the chocolate-yolk mixture, then fold in the remaining whipped cream.

Beat egg whites in a clean bowl until stiff peaks form (2-3 minutes).

Fold the whipped egg whites into the chocolate mixture in two batches, ensuring a homogenous color.

Whip the remaining cup of heavy cream with ¼ teaspoon of vanilla extract until soft peaks form.

Transfer the mousse into serving dishes and chill for at least 1-2 hours until set.

Before serving, top with whipped cream and shaved German chocolate.