Espresso Mousse with Italian Meringue
- Chop the chocolate into pieces and add into a heat resistant bowl. Put the bowl over a pan of simmering water, make sure the bottom of the bowl doesn’t touch the water. Melt slowly.
- Add butter and coffee granules and stir until smooth. Set aside to cool.
- Beat the egg yolks, then in a separate bowl whisk the cream until stiff peaks form. Carefully fold the egg yolks into the cream and set aside.
- Add the egg whites to a clean bowl and whisk until frothy. Continue to whisk whilst slowly adding sugar until mixture is thick and glossy, and stiff peaks form.
- Carefully fold the egg whites into the cream mixture, one third at a time. Fold through the cooled chocolate, making sure it is fully incorporated.
- Spoon into 6 glasses and place into the fridge to set for at least 1 hour.
- In a small saucepan combine the sugar and water for the Italian meringue. Cook over a medium heat whilst stirring occasionally to melt the sugar. Once the sugar has melted bring to the boil. Remove from heat at 115°C (check using a candy thermometer).
- Meanwhile place the egg whites and lemon juice into the bowl of a stand mixer. Set the mixer to medium speed and whisk until soft peaks form (about 2 minutes).
- With the mixer running, carefully and slowly add the sugar syrup and whisk until stiff peaks form again. The mixture should be thick, smooth and glossy.
- Place into a piping bag with a small nozzle attachment and set aside in the fridge until mousse has set.
- Remove mousse from fridge, scatter hazelnuts on top of the mousse and pipe a small amount of the meringue onto each. As an option – using a small chef’s torch – carefully brown the tips of the meringue.