Chocolate Coffee Mousse 

Serves 6 - 8

500ml (18 floz) very strong cold coffee

1 tablepsoon gelatine

3 tablespoons boiling water

85g dark chocolate

3 egg yolks

3 egg whites

70g (2 1/2 oz) caster sugar (superfine sugar)

280 ml (1/2 pint) whipping cream (double cream)

2 tablespoons good cocoa powder

Grated dark chocolate for decoration

Making the Chocolate Mousse

1.  Sprinkle the gelatine over the boiling water, stir well and leave for 3 - 4 minutes to dissolve completely.

2.  Melt the chocolate.

3.  Beat the egg yolks and sugar together until pale and thick, then gradually whisk in the cold coffee and fold in the cooled melted chocolate.

4.  Stir the gelatine to make sure that it has completely dissolved,  mix  1 -2 tablespoons of the coffee/egg/chocolate mixture into the gelatine this will help it to blend into the mousse.  Then fold the gelatine into the coffee mixture.

5.  Whip the cream until thick and soft, fold in the cocoa powder.

6.  Fold the beaten cream into the coffee mixture.

7  Whisk the egg whites until stiff and fold into the coffee mixture.

8.  You can pour the mixture into one large bowl or divide into smaller serving bowls.

9.  Chill for at least 2 hours until set.

10  Sprinkle with grated chocolate and serve.