Ingredients

• 225 gms good chocolate, melted
• 4 eggs, separated
• 225 gms caster sugar
• 150 gms whipping cream, lightly whipped
• 100 mls milk
• 100 mls whipping cream, for coffee topping
• 2 tbls icing sugar
• 1 tablsp coffee essence
• 4 ice cubes, crushed

Method

1. Melt 225 gms of good chocolate.
2. Separate 4 eggs. Beat the yolks lightly and add to the warm chocolate to form a thick paste.
3. Add 225 gms of caster sugar to the egg whites and beat strongly until thick and fluffy.
4. Stir the egg white mixture into the chocolate mix very carefully, a bit at a time.
5. Add 150 gms of lightly whipped cream and fold in.
6. Pour into tall glasses (4–6). Put in the fridge for 1 hour or more.
7. Bring out and stand for 20–30 mins.
8. Put in a liquidiser: 100 mls milk, 100 mls whipping cream, 2 tbls icing sugar, 1 tablespoon coffee essence, and 4 crushed ice cubes. Blitz until frothy and spoon carefully over the mousse.

Notes