Cappuccino Mousse

Total Time: 3 hrs 5 mins Preparation Time: 3 hrs Cook Time: 5 mins

Ingredients

• Servings: 6
• 200 g milk chocolate, chopped
• 1/4 cup strong brewed espresso coffee
• 3 eggs
• 1/3 cup caster sugar
• 300 ml thickened cream, whipped
• cocoa powder, for dusting

Recipe

• 1 make strong brewed espresso with a coffee machine, plunger or percolater.
• 2 set aside 1/4 cup to cool.
• 3 place chocolate and cooled coffee into a heat proof bowl over a pan of simmering water.
• 4 stir until melted and smooth.
• 5 remove from heat.
• 6 separate eggs.
• 7 place 2 eggwhites into one bowl and 1 eggwhite into another bowl.
• 8 stir the 3 eggyolks into the chocolate mixture.
• 9 using a clean electric beater, beat the 2 eggwhites to soft peaks.
• 10 add 2 tablespoons of the sugar.
• 11 continue beating until mixture is thick and glossy.
• 12 fold half of the whipped cream into the chocolate mixture.
• 13 gently fold in the whipped eggwhite mixture ubtil just combined.
• 14 spoon mousse into 6 x 1 cup glasses.
• 15 cover and refridgerate for 2 hours.
• 16 beat the remaining eggwhite to soft peaks.
• 17 add the remaining sugar, a little at a time, until mixture is thick and glossy.
• 18 fold eggwhite mixture into remaining whipped cream.
• 19 spoon over mousses.
• 20 dust with cocoa powder (you want it to look like a cappuccino) and serve.