(makes 8)

This was always a favourite at the Roxburgh Bistro. Chef Mark Limacher served this unctuous mousse with raspberry sorbet and a piece of Russian fudge. Dark and light crème de cacao tastes the same but in this recipe to use the dark version will enrich the colour.

INGREDIENTS

METHOD

• To melt chocolate: place chocolate into a heat proof bowl, place bowl over a pot of gently simmering water and using a metal spoon stir chocolate until it begins to melt. Remove bowl from heat and continue to stir chocolate so that the melted chocolate combines with the solid chocolate. Stir until all chocolate has melted. Do not allow the water in pot to boil or steam or water to come in contact with the chocolate.
• Place egg and egg yolks in a bowl and whisk until eggs are combined. Add half the sugar, instant coffee, vanilla essence and crème de cacao and whisk until mixture is thick and creamy. Pour chocolate into mixture and gently fold in.
• Fold cream into chocolate mixture until just combined.
• In a separate bowl, whisk egg whites and remaining sugar till soft peaks form. Gently fold into chocolate mixture.
• Pour into serving dishes or glasses and refrigerate 2-4 hour, or overnight until set.
• To serve: If you wish dust with drinking chocolate, or garnish with crystallised orange peel or whipped cream.