Midnight Chocolate Mousse

Method

1. 1

   Melt the chocolate

   Melt dark chocolate in a heatproof bowl over a pot of simmering water (double boiler). Stir in espresso and a pinch of salt. Remove from heat and let cool slightly.

2. 2

   Add egg yolks

   Whisk egg yolks into the warm chocolate one at a time until smooth and glossy.

3. 3

   Whip the cream

   Whip heavy cream to soft peaks. Set aside.

4. 4

   Beat egg whites

   In a clean bowl, beat egg whites to soft peaks. Gradually add caster sugar and beat to stiff, glossy peaks.

5. 5

   Fold together

   Fold whipped cream into the chocolate mixture. Then gently fold in egg whites in two additions until just combined — streaks are fine.

6. 6

   Chill and serve

   Spoon into serving glasses. Refrigerate for at least 2 hours. Serve with a dusting of cocoa powder or chocolate shavings.