|200 g||dark chocolate — chopped|
|1/3 cup||coffee — strong and warm|
|4||eggs — seperated|
|2 tbsp||instant coffee powder|
|1 tbsp||castor sugar|
|1 tbsp||icing sugar|
|1 1/2 tsp||castor sugar|
|1 tsp||Robertson's vanilla essence|
|cocoa powder — for dusting|
|50 g||shortbread biscuits — or tennis biscuits, crushed|
For the mousse, melt the chocolate, butter and coffee over a double boiler until smooth. Allow it to cool for 10 minutes. Whisk the 4 egg yolks, one by one, into the chocolate mixture until smooth. Whisk the cream until soft peaks form. Add the castor sugar and coffee powder and beat until stiff. Fold the cream into the chocolate mixture. Whisk the egg whites until soft peaks form. Add the icing sugar and whisk until stiff. Fold this into the chocolate and cream mixture. Spoon the mixture into 6 serving dishes and refrigerate for at least 2 hours or overnight.
For the Chantilly cream, whisk the cream until soft peaks form. Add the castor sugar and beat until stiff. Whisk in the vanilla essence. To serve, dollop some cream onto the mousse, add a light dusting of cocoa and scatter some broken biscuits on top. For a coffee-flavoured whipped cream, swap the vanilla essence for instant coffee powder. For a boozy whipped cream alternative, add 1 tbsp of your favourite liqueur instead of the vanilla essence.
Tip: Other toppings that can be used to top the chocolate mousse: chopped and toasted pistachios, toasted coconut flakes or sliced fruit.