- 4 tsp coffee granules
- 2 tbsp water
- 115 g (4 oz) bitter dark chocolate
- 2 tbsp rum
- 2 eggs (separated)
- 300 ml (10 fl.oz) double cream
- 4 mint leaves
- dark chocolate shavings
- 15 g (1/2 oz) icing sugar
Serves 4
How To Make
- Place the coffee granules, water and grated dark chocolate over a bowl of hot water and allow the chocolate to melt.
- Stir until smooth, add the rum, stir in the egg yolks, lightly beat the cream and fold in two thirds.
- Whip the egg whites until they form soft peaks and gently fold into the chocolate mixture.
- Spoon the mixture into four glasses; finish whipping the remaining cream and, using a piping bag and medium star nozzle, decorate the mousses.
- Finish each one with a fresh mint leaf, chocolate shavings and a dust of icing sugar.
