Quick Coffee-Chocolate Mousse
Watch Clodagh make this on NBC Today Show here
Serves 4
INGREDIENTS:
100g / 3½ ounces dark chocolate (at least 70 per cent cocoa solids), broken into pieces
75g 2½ ounces caster sugar / superfine sugar
1 tablespoon coffee extract
2 medium free-range eggs
250g / 9 ounces mascarpone cheese
METHOD
1.Place the dark chocolate in a heatproof bowl set over a saucepan of simmering water and allow it to melt, then remove from the heat. Stir in the sugar and coffee extract and crack in the eggs. Using a hand-held electric beater, whisk for 5 minutes. Finally, whisk in the mascarpone for a few seconds, until smooth.
Divide between four 9-fluid-ounce serving glasses and chill in the fridge for 15 minutes before serving.
RECIPE FROM
Clodagh’s Suppers
