150g good quality dark chocolate, broken into pieces
30ml fresh coffee
60g salted butter
3 large eggs, seperated
30g caster sugar
- Melt butter and chocolate in a heatproof bowl suspended over a saucepan of barely simmering water.
- Add coffee, stir and leave to cool for 2 minutes.
- Stir in beaten egg yolks.
- In a separate bowl, whisk the egg whites until soft peaks form.
- Add caster sugar and whisk further, until the peaks are stiff.
- Add a spoonful to the chocolate mixture and fold.
- Gently fold in the rest of the egg whites bit by bit until no white spots remain.
- Delicately scrape into a glass jug and pour into serving dishes.
- Chill for a minimum of 6 hours.
This mousse packs a punch so I tend to serve it in egg or espresso cups, which is 10 servings. If you want to make more generous portions the recipe produces approximately 1/2 litre of mousse.