Aired March 13, 2012
1/3 cup plus 2 tablespoons half-and-half
1 teaspoon superfine sugar
4 eggs, separated
1/3 cup good quality strong espresso, cold
3/4 cup whipped cream
Break the chocolate into a glass bowl suspended over a saucepan of simmering water. Melt the chocolate and stir often to make sure that no lumps form.
Remove the bowl from the heat and stir in the half-and-half, sugar, egg yolks and espresso.
In a clean bowl, whisk the egg whites to a stiff peak. Fold the egg whites into the chocolate mixture. Pour the chocolate mixture into individual shot glasses and place in a fridge for one hour or until they are set.
Once the mousse is set, top with whipped cream.
Serve with a grating of chocolate on top or a chocolate coated coffee bean.
Use espresso cups, martini glasses or china cups for your Mousses to create a decadent look.
If you are serving these for a dinner party you can make them the night before.
There are lots of variations that you can try:. Omit the espresso coffee and fold in raspberries or 1 teaspoon cardamom seeds, or the juice and zest of 1 orange.