250g Dark Chocolate

3tbsp Strong Black Instant Coffee

6 Eggs, Separated

1.5tbsp Brandy

Cocoa Powder, for sprinkling

Caroline’s passion for cooking was inspired by her mother, a home economist, from whom she acquired most of her cookery skills. She has also trained at cookery schools in France and Italy and Leith’s Cookery School in London. Caroline is a Wine Scholar and holds a Diploma in Wines and Spirits. She can be contacted at chefsbananasandcheesecake@gmail.com

  1. Place the chocolate and coffee in a heatproof bowl over a pan of simmering water and heat gently until the chocolate melts, stirring occasionally. Remove from the heat and leave to cool for a few minutes.
  2. Beat the yolks and gradually stir them into the chocolate mix. Stir in the alcohol.
  3. Beat the egg whites until stiff in a clean bowl with an electric mixer. Carefully fold into the chocolate mix until combined.
  4. You can pour the mousse into individual glasses or into a serving bowl. Chill for several hours – preferably overnight, if you can wait that long!

  • words:
  • pictures: David Merewether

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