Espresso Mousse with Italian Meringue

Method

  1. 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.
  2. Add butter and coffee granules and stir until smooth. Set aside to cool.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon into 6 glasses and place into the fridge to set for at least 1 hour.
  7. 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).
  8. 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).
  9. 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.
  10. Place into a piping bag with a small nozzle attachment and set aside in the fridge until mousse has set.
  11. 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.