MAKES 1 BIG HEART OR ABOUT 6 INDIVIDUAL MOUSSES
KITCHEN KIT Select a large shallow heart-shaped dish about 1 litre capacity (or similar round dish) or 6 individual moulds about 125ml-130ml capacity.
PREP THE CHOC Place 150ml double cream with 200g dark chocolate (broken into pieces) in a bowl set over a pan containing a little simmering water. Melt together, stirring frequently until combined into a thick cream. Stir in 2 tbsp cooled strong black coffee until silky and combined. Leave to cool to room temperature. Coarsely grate 50g good-quality milk or white chocolate and set aside.
WHISK & MIX Separate 5 medium organic eggs. Whisk the egg yolks with 50g golden caster sugar in a medium bowl for several minutes until very thick and pale and at least doubled in volume. In a large bowl (using clean beaters) whisk the egg whites until stiff. Fold the egg and sugar mixture into the chocolate cream in two goes, followed by the egg whites, again in two goes, and the grated chocolate.
FILL & CHILL Pour the mousse evenly into the moulds. Cover and chill for several hours or overnight until set. When ready to serve, grate over 50g white or milk chocolate. You could also add heart-shaped decorations of your choice.