INGREDIENTS
Mousse
100ml cream
120g 70% dark chocolate, chopped into chunks
3 tbsp extra super-strong espresso
1 egg white
1 tbsp Dutch dark cocoa powder
METHOD
1 Heat cream in a large microwave proof jug until just below boiling, about 50 seconds on high.
2 Add chocolate and leave to sit for a couple of minutes then whisk until smooth. If necessary give another…
