Affogato chocolate mousse
- Preparation and cooking time
- Total time
- + setting
- Easy
- Makes 4-6
Ingredients
- 100ml good-quality espresso, plus extra shots to serve
- 300g ready-made fresh custard
- 150g dark chocolate, chopped
- 3 large egg whites
- 1 tbsp light muscovado sugar
- cocoa powder, for dusting
Method
- STEP 1
Put the espresso, custard and chopped chocolate in a pan and stir together over a gentle heat. When the chocolate has melted, remove from the heat and scrape into a large mixing bowl to cool.
- STEP 2
Once cool, use another mixing bowl and electric beaters to beat the egg whites to stiff peaks. Add a pinch of salt and the sugar, and beat again for a minute until stiff.
- STEP 3
Stir 1/3 of the beaten egg whites into the custard mixture until no streaks remain, then gently fold in the rest of the egg whites with a large metal spoon. Try to keep in as much air as possible.
- STEP 4
Divide between 4-6 small ramekins or pots, shaking gently to flatten the tops, then chill for at least 4 hours, but preferably overnight. Dust with cocoa when you’re ready to serve – with extra shots of hot espresso on the side.
