Piccolo Latte Mousse

Makes 8, Prep and Cook: 25 mins

2 tblsps instant coffee granules 3 tsps powdered gelatine 395g can sweetened condensed milk 2 egg whites, at room temperature ¼ cup caster sugar ½ cup pure cream White chocolate curls, to decorate Choc-hazelnut cream wafers, to serve

TOPPING ¼ cup pure cream 100g white cooking chocolate, finely chopped

1 Place eight serving glasses (150ml-capacity) on a tray. 2 Dissolve coffee in 2 tblsps boiling water in small bowl. 3 Sprinkle gelatine over 2 tblsps cold water in a small heatproof jug. Stand in saucepan of simmering water. Stir until gelatine dissolves. Remove. Stir in coffee mixture. Cool slightly. 4 Whisk condensed milk and coffee mixture in a large bowl until combined. 5 Beat egg whites in a small bowl of an electric mixer until soft peaks form. With motor operating, gradually beat in sugar until dissolved. Beat until thick and glossy. Fold into coffee mix, in two batches, until just combined. 6 Beat cream in same, clean bowl of electric mixer until soft peaks form. Gently fold into coffee mixture. Pour into glasses. Refrigerate, covered for 3 hours, or until just set. 7 To make topping, stir cream in a small saucepan over a medium heat until hot (don’t boil). Remove from heat. Add chocolate. Stir until smooth. Pour evenly over mousse in glasses. Refrigerate, covered, overnight. 8 Decorate mousse with chocolate curls and serve with wafers.