Mocha Mousse Cups
- 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.
- 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
- 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.
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