If you like mocha, you’ll love the tasty choc-coffee combination in this sophisticated, but simple dessert.
For the mousse
150g good-quality dark chocolate, roughly chopped
4 tsp espresso coffee powder, dissolved in 1 tsp hot water
For the Frangelico cream
150ml double-thick cream
3 tbsp icing sugar, sifted
3 tbsp Frangelico (hazelnut liqueur)
Hazelnuts and melted chocolate, to decorate (optional)
1. To make the mousse, melt the chocolate in a heatproof dish over simmering water, then set aside to cool slightly. Separate 3 eggs; whisk the yolks with the final whole egg and add the coffee before beating into the melted chocolate. In a clean bowl, whisk the 3 remaining egg whites to soft peaks. Fold into the chocolate mix until evenly combined. Spoon into 6 small glasses or ramekins and chill for at least 90 min.
2. To make the Frangelico cream, whip together the cream, icing sugar and Frangelico, and spoon over set mousses. If you like, decorate with chocolate-dipped hazelnuts.