A really rich, velvety smooth mousse to serve on special occasions.
- 4 egg yolks
- l25g (4oz) caster sugar
- 275ml (1/2 pint) milk
- 1tsp vanilla essence
- 2tsp gelatine
- 4tsp instant coffee
- l00g (3.5oz) dark chocolate
- 284ml (1/2 pint) double cream
- 6 chocolate flakes
Whisk the egg yolks and sugar together.
Heat the milk and vanilla essence almost to boiling point, then whisk slowly on to the eggs.
Pour into a pan and stir the custard over a low heat until thickened a little, but do not allow it to boil.
Sprinkle gelatine over the hot custard and allow it to dissolve before straining to ensure it is smooth.
Dissolve the coffee in 2tbsp hot water and melt the chocolate in this then whisk into the custard. Cool before folding in the lightly whipped cream.
Refrigerate until beginning to set, then pipe or spoon the mousse into the glasses.
Decorate with Flake or a made chocolate decoration. Serve chilled.