225g dark chocolate, chopped
4 egg yolks, beaten
4 egg whites
25g caster sugar
For the Coffee Milkshake
4 ice cubes crushed
1 tablespoon Coffee Flavouring
2 tablespoons icing sugar
To make the mousse:
Melt the chocolate over simmering water.
Once melted, remove from heat and whisk in the beaten egg yolks.
Set aside to cool slightly.
Beat egg whites with the sugar to form soft peaks.
Whisk a third into the chocolate mixture, then gently fold in the remainder.
Whip the cream to soft peak and fold in gently.
Spoon into your glasses, leaving a 2cm gap from the top of the glass.
Cover and put in the fridge to chill and set at least 30 minutes.
To serve, take it out of the fridge about 1/2 hour to 1 hour before serving.
To make the milkshake:
Place all the ingredients into a blender and process until it's thick and frothy. Spoon this onto the finished mousse just before serving.
Besides making these milkshake version I also formed a faux cappuccino - instead of using the coffee milkshake, the top is formed with very softly whipped cream then given a light dusting of cocoa - it's also partnered with shortbread biscuits.