This chocolate mousse is as easy as it gets, but because it needs to
be chilled for a couple of hours you could make this the night
before too.
Serves 4–6
8 oz (225 g) plain chocolate
4 eggs
1 tbsp instant coffee dissolved in 4 tbsp boiling water
1 tbsp sherry or brandy
1 level tbsp icing sugar
Method
1. Dissolve the coffee in the boiling water.
2. Break the chocolate into pieces and melt in a bowl over a
saucepan of boiling water with the coffee and sherry, stirring
occasionally while you separate the eggs.
3. Once the chocolate mixture is completely smooth remove from
the heat and leave to cool for a minute before you beat the egg
yolks into the mixture.
4. Whisk the egg whites in a separate bowl until stiff; add the
icing sugar then whisk for another minute until stiff enough to
stand up in peaks.
5. Fold the beaten egg whites into the chocolate mixture and
spoon into small glass bowls or ramekins.
6. Chill for at least 3 hours then dust with icing sugar (mixed with
cocoa powder if you’ve got it) and serve with thick cream.
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