Chocolate espresso mousse with coffee liqueur cream

SERVES 8 200g dark chocolate minimum 80 per cent cocoa 4 eggs separated 2 tbsp extra-strong brewed coffee chilled ON TOP 40g icing sugar 3 tbsp extra-strong brewed coffee chilled 4 tbsp Kahlua or Tia Maria liqueur 200ml double cream well chilled ● Break up the chocolate and melt in a heatproof bowl set over a pan of just-simmering water, stirring occasionally. Once melted, remove the bowl and leave to cool a little. Beat the egg yolks and the 2 tbsp of coffee into the chocolate. ● Using an electric whisk, beat the whites until stiff. Fold a big spoonful thoroughly into the chocolate mixture, then carefully fold in the rest. Spoon the mousse mixture into 8 individual glasses or dishes and chill for at least 3 hours, or overnight. ● Close to the time of eating, make the flavoured cream. Tip the icing sugar into a large bowl and whisk in the 3 tbsp coffee and the liqueur. While still whisking, slowly pour in the cream and continue to whisk until the mixture forms soft peaks. Spoon the cream on top of the set mousses. These can be returned to the fridge but don’t keep them waiting too long as the liqueur can separate. EXTRA FLOURISHES If wished, spoon over some warmed caramel and sprinkle over some chopped nuts. For homemade caramel, put 240g light muscovado sugar into a saucepan and add 1 tbsp water. Heat until the sugar has fully dissolved and caramelised and the mixture is bubbling. Slowly beat in 160g butter, a little at a time, then stir in 1 tsp sea salt flakes and 8 tbsp double cream. ➤