Mocha pots

Special equipment • electric mixer

MAKES 6–8

5½oz (150g) semisweet chocolate, broken into pieces, plus a little extra, shaved with a vegetable peeler, for garnish (optional)

2 tbsp butter, cut into pieces

4 large eggs, at room temperature, separated

pinch of sea salt

1/3 cup granulated sugar

3 tbsp brewed espresso or strong coffee, at room temperature

2/3 cup heavy whipping cream

unsweetened cocoa powder, for dusting

Method:

1 In a bowl set over a saucepan of barely simmering water, melt the chocolate with the butter, stirring occasionally until smooth. Remove the bowl from the pan, set aside, and leave to cool to room temperature. Meanwhile, combine the egg whites and salt in a bowl and beat with an electric mixer until stiff peaks form.

Gradually beat in the sugar until the mixture is stiff and shiny.

2 Stir the egg yolks into the cooled chocolate mixture, adding them one at a time. Gradually fold the beaten egg whites into the chocolate mixture, then stir in the espresso. Spoon the mixture evenly into six ⅔ cup or eight ½ cup freezer-safe ramekins or custard cups, leaving room on top for whipped cream. Place the cream

in a bowl and beat with an electric mixer until stiff peaks form. Spoon the cream over the top of each mocha pot, then freeze until solid. Wrap in foil and return to the freezer.

3 To serve, defrost overnight in the refrigerator or for a few hours at room temperature. Dust with cocoa powder and garnish with shaved chocolate, if you like.

Mocha pots