chocolate mousse

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.