Ingredients

Serves 4-6

100g 70% chocolate
50 ml extra strong espresso (cold)
2 egg whites
2 egg yolks
1 tbsp castor sugar
40g icing sugar
60ml Tia Maria
200ml thickened cream

Method

Place the chocolate and 1 tbsp of coffee in a heatproof bowl and melt over a bain marie (or a saucepan of gently simmering water), then allow to cool slightly.

Beat the egg with the castor sugar to stiff peak.

Add the yolk to the chocolate then fold in the egg whites.

Poor the chocolate mousse in 4 glasses and place in the fridge.

In a bowl combine the icing sugar, the remaining coffee and the Tia Maria, continue whisking and slowly add the cream until soft peak.

Spoon the cream over each chocolate mousse and voila!