Chocolate & Coffee Mousse…

It is no secret that my husband loves his food and that he really loves his puddings. And the way to really win him over is by whisking up a dark chocolate mousse.

Coffee lovers and chocolate lovers will fall head over heals in love with this twist on the 1960’s classic dessert – chocolate mouse. And if you’re looking to finish off a romantic meal in style for Valentines this is the dessert to win hearts. Just ask Geoff!



1. Begin by placing 75g of dark chocolate into a heatproof bowl, with 3 tbsp. of strongly brewed fresh coffee and 1 tbsp. of warm water. Place the bowl over a pot of simmering water, ensuring the water doesn’t touch the bowl. Allow the chocolate to gently melt. 

2. Remove the chocolate from the heat and allow to cool for a couple of minutes before stirring in the yolk of one egg.

3. Take the egg white and using an electric whisk, a great time saving device, whisk to soft peaks, adding in 1 tbsp. of caster sugar. Ever so gently slowly fold the egg white into the chocolate mixture.

4. Finally transfer the chocolate mixture into small ramekins or small coffee cups. Cover with clingfilm and allow to set for at least three hours in the fridge. Serve with a fresh raspberry and a Border Biscuits shortbread finger. This recipe will comfortably serve two, with perhaps a little left over for a second helping! 


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