Coffee lovers will enjoy this rich mousse.
6 portions Preparation time: 20 minutes Chilling time: 40 minutes 2 egg yolks 60 ml (¼ c) cocoa powder 10 ml (2 t) instant coffee powder 375 ml (1½ c) milk 10 ml (2 t) gelatine 30 ml (2 T) cold water 5 ml (1 t) vanilla essence 45 ml (3 T) Sugalite or xylitol 2 egg whites, whisked until stiff
1 Whisk the egg yolks, cocoa powder, instant coffee and milk together in a glass bowl over a saucepan of boiling water until thickened and cooked.
2 Sponge the gelatine in the cold water then heat until just melted (don’t allow to boil).
3 Stir a little of the cocoa mixture into the gelatine. Pour into the remaining cocoa mixture, add the vanilla essence and sweetener and mix well. Allow to cool until the mixture begins to set. Whisk well until light.
4 Fold in the egg whites and spoon into 6 glasses to serve. Chill for about 40 minutes.