Chocolate mousse is one of my favourite and classic desserts for Pesach as it is easy to make and can be prepared ahead of time. I love the coffee in this recipe as it lifts it. Being Italian I prefer using espresso coffee, but you can replace it with a strong black coffee instead or even decaffeinated.

Serves: 6-8
Preparation: 20 minutes + 2 hours refrigeration

Ingredients

● 200g dark chocolate
● 150ml espresso coffee or strong black coffee
● 2 egg yolks
● 2 tbsp caster sugar
● 4 egg whites
● A pinch of salt
● Fresh berries and mint and/or roasted hazelnuts to decorate (optional)

Method

● Break the chocolate into pieces and place it in a bowl or saucepan over another bigger saucepan filled with gently simmering water. Add the coffee and stir with a hand whisk until melted.

● Meanwhile, beat the egg yolks with the sugar in a separate mixing bowl, either by hand or with an electric hand mixer.

● Once the chocolate has melted, add it to the yolks and sugar mixture. Stir well and leave to cool for 5 minutes.

● In a separate bowl, beat the egg whites until very stiff. Slowly add the egg whites to the yolk and chocolate mixture, folding in one large spoonful at a time. Once all the egg white is fully blended with the chocolate mixture and there are no lumps, the mousse is ready.

● Place in a serving bowl or small individual ramekins and refrigerate for at least a couple of hours or until the mousse is set.

● Before serving, decorate the mousse with fresh berries and a couple of fresh mint leaves or for a crunchy texture sprinkle with chopped roasted hazelnuts.

● Serve chilled.

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Espresso chocolate mousse