Hungarian-style chocolate mousse

Serves 4 (or more, if smaller portions preferred)


- 75g plain chocolate + a little extra for decoration

- 45ml strong espresso coffee

- 4 egg whites

- 100g caster sugar


- place the chocolate and the coffee in a bowl over a pan of hot water. Stir until chocolate is melted and mixture is smooth.

- fold in 50g of the sugar

- whisk the egg whites until they form peaks, add the other 50g of sugar and whisk again until the mixture is as hard again (like italian meringue mix).

- fold in the cooled chocolate mixture with a metal spoon, trying not to knock air out of egg whites and until smooth with no egg whites showing.

- divide between 4 glasses and sprinkle with a little extra chocolate. Put in fridge.

This can be made in advance and kept in the fridge. 

A small amount of brandy (or Tia Maria) can be added for a special occasion.