Choca Mocha Mousse
340g/12oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into
6 tbsp espresso coffee
6 large (US extra-large) eggs, separated
chocolate shavings to decorate
1 Put the chocolate with the espresso coffee in a bowl set over a pan of gently simmering water. Leave to melt, stirring occasionally. Remove from the heat and set aside to cool for 3–4 minutes, stirring frequently.
2 Beat the egg yolks with 2 tbsp water and then beat into the chocolate mixture until well amalgamated.
3 Whisk the egg whites in a clean bowl until they form firm peaks. Fold gently into the chocolate mixture.
4 Pour into a 1.7 litre/3 pint/7½ cup soufflé dish or divide among eight ramekins. Chill for at least 4 hours, or overnight, until set. Just before serving, decorate with chocolate shavings.
|Choca Mocha Mousse|