Mocha Mousse Cups

 

Serves 4

 

Notes

This is much lighter than a traditional chocolate mousse and is incredibly quick and easy to make. Add a splash of Tia Maria or Amaretto to the coffee before whisking into the chocolate for a boozy pick-me-up.

 

Ingredients

• 100g good-quality dark chocolate (70% cocoa solids)
• 125g ricotta
• 2 shots (about 50ml) strong espresso, cooled
• 150ml double cream
• 1 free-range egg white
• 50g caster sugar
• Handful amaretti biscuits, crushed
• White and dark chocolate shavings, to garnish

 

Recipe

1. Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.

2. Beat the ricotta to loosen it, then whisk in the espresso and the melted chocolate. In a separate bowl, lightly whip the cream until it forms soft peaks. Fold the cream into the mocha mixture until well combined.

3. Finally, whisk the egg white with a handheld electric beater until it reaches stiff peaks. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon in to four ramekins. Chill overnight (or up to 2 days).

4. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with white and dark chocolate shavings just before serving.

 

---