- 1 cup cream
- 4 free-range egg yolks
- 1⁄4 cup strong espresso
- 3 T sugar
- 120 g Lindt Touch of Sea Salt dark chocolate, chopped and melted
- 2 free-range egg whites
- Crème fraîche, for serving (optional)
Beat the cream until stiff peaks form, then chill until required.
Place the egg yolks, coffee and 2 T sugar into a glass bowl. Place the bowl over a pot of simmering water and cook, whisking continually, until doubled in volume, about 3 minutes.
Remove from the heat, add the chocolate and stir to combine. Beat the egg whites with the remaining sugar. Fold the egg whites into the whipped cream, then gently fold into the chocolate mixture.
Place in a serving bowl and chill for 1–2 hours, or until set.
Chef's note: A great mousse will save you from dinner- party stress time and again.