Return to Kirstie’s kitchen: Chocolate & coffee mousse 

My first dinner party, when I was a teenager, took place at home. The menu was prawn salad in avocado for a starter, roast chicken with peas, stuffed baked potato and bread sauce from a packet, with chocolate mousse for pudding. My mum did it all. However, she suddenly had to go to London and we were left in the hands of the Australian au pair. But that’s another story.

SERVES 6

125g dark chocolate (70 per cent cocoa solids)

25ml espresso coffee

1 tbsp rum

3 medium eggs, separated

1 tbsp maple syrup

2 squares good-quality white chocolate

● Break the dark chocolate into pieces and put it in a heatproof bowl. Add the espresso and rum, then sit the bowl over a pan of simmering water, making sure it doesn’t actually touch the water. Stir occasionally.

● As soon as the chocolate has melted, take the pan off the heat and take the bowl off the pan. Allow to cool for 2-3 minutes, then stir in the egg yolks and maple syrup.

● Whisk the egg whites in a spotlessly clean bowl until they stand in soft peaks, ie, are set enough not to slip around the bowl and to remain in it if you hold it upside down over your head.

● Using a metal spoon, fold one spoonful of egg white into the chocolate mixture, then carefully fold in the remainder until the mixture is smooth. Divide between 6 espresso cups or small glasses. Chill for 2 hours.

● Take the mousses out of the fridge. Finely slice the white chocolate into shavings, sprinkle a few over the top of each mousse and serve.

 

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