Coffee Chocolate Mousse
|Caster sugar||75 Gram|
|Egg whites||3 , stiffly beaten|
|Oil||1 Tablespoon (For Greasing)|
|Plain chocolate||200 Gram, broken into pieces|
|Strong black coffee||60 Milliliter (4 Spoons, 15 Milliliter Each)|
|Unsalted butter||25 Gram|
|Eggs||4 , separated, whites stiffly beaten|
|Vanilla sugar||30 Milliliter (1-2 Spoons, 15 Milliliter Each)|
|Double cream/Whipping cream||175 Milliliter, whipped|
|Grated chocolate||1⁄4 Cup (4 tbs)|
In a mixing bowl, add the sugar to the beaten egg whites, a little at a time, beating well after each,, addition.
Shape the meringue to line 4 shallow, lightly oiled 10-13 cm/4-5 inch ovenproof dishes, leaving a hollow in the middle.
Bake the meringue cases in a preheated oven for 3 hours or until they are dry and| crisp.
Remove from the oven to cool.
Stir the chocolate pieces with the coffee in a saucepan over a low heat.
Continue stirring until the chocolate melts and forms a smooth paste.
Remove from the heat, stir in the butter, then the egg yolks, 1 at a time, and continue stirring until the mixture is smooth and glossy.
Add the vanilla sugar to taste and mix well.
Add a spoonful of the chocolate mixture to the beaten egg whites and whisk gently to blend the ingredients Carefully fold this mixture into the chocolate and pour the mousse into a bowl.
Chill for at least 12 hours or overnight.
Just before serving, either fill the meringue cases with the mousse and serve in the dishes or unmould the meringue cases and spoon some of the mousse into each one.
Decorate each with the whipped cream and grated chocolate.