1. PLACE the almonds and coconut onto separate lined trays. Bake both trays in a moderate oven 180°C for 6-12 minutes or until each are golden. Transfer to a bowl with the chocolate and allow the chocolate to melt. Spread the mixture onto one of the lined trays and allow to cool completely.
2. COMBINE half the PHILLY with the dark chocolate in a bowl over simmering water. Stir until the chocolate has melted. Remove from the heat and allow to cool. Repeat with the remaining PHILLY and the white chocolate.
3. BEAT the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold half through each of the chocolate mixtures. Fold the coffee through the white chocolate mixture.
4. SPOON a layer of coffee mousse into the base of each Verrine, then top with a layer of chocolate mousse. Chill until required. Sprinkle each with coconut almond sprinkles prior to serving.