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Dark Chocolate Mocha Mousse
This gives a divine chocolate 'hit' and only requires a small portion to put that chocolate smile on your face. Best enjoyed with friends.
200g 75% dark chocolate
120g castor sugar
3 chicken eggs (5 bantam eggs)
250ml soy milk
1 espresso shot heated kafe cru light roast - used 2xsmallest shot on Nespresso (approx 50mls in total)
1 tsp vanilla essence
Ingredients
Method
Pulse eggs, sugar and chocolate in the blender until finely chopped, heat milk, coffee and vanilla essence until really hot (about 70 deg C), turn blender on low and add hot liquid then blend on full power for 3 mins until smooth.
Pour into serving dishes and refrigerate for at least an hour.
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