Espresso Chocolate Mousse

This pudding is made up of layers of silky smooth, creamy coffee-chocolate mousse and crunchy Amaretto biscuits.

Ingredients:

• ½ cup of sugar
• ½ cup strong black coffee
• 3 large egg whites
• 180g dark & milk chocolate – chopped
• 1 cup whipping cream
• 200g Amaretto biscuits

Method:

• Add the coffee and sugar to a small pot and allow it to boil for 10 minutes until it becomes slightly syrupy.
• Melt the chocolate in a heatproof bowl over a pot of simmering water or in the microwave. Allow to cool slightly.
• Beat the egg whites until soft peaks form. While the mixer is still running, slowly pour the hot syrup into it. Nice and slow
• Pour the melted chocolate and beat the mixture for a few minutes. The mixture will be quite flat at this point.
• Whip the cream until stiff peaks form, then gently fold them into the cooled egg/chocolate mixture.
• Pour the mousse into a shallow dish and place it into the fridge for 4 – 6 hours or overnight.

Once you’re ready to serve, crush up some Amaretto biscuits, pick some pretty glasses and start layering the biscuits and mousse until you have a full serving.

Buon appetito!