Decadent mocha mousse

17 September 2014

Serves 4

• 180g dark chocolate, chopped
• 1 tsp instant coffee, dissolved in 1 tsp water
• 50g castor sugar
• 1 x 380g tin evaporated milk, ice cold,
• refrigerated overnight
• Cocoa powder for dusting

1 Melt the chocolate in a heatproof bowl over a pot of simmering water.
2 Using an electric beater, whisk the coffee, sugar and evaporated milk until stiff and doubled in size. Add the warm chocolate; whisk until combined.
3 Place in a bowl or moulds and refrigerate for 2 hours.
4 To serve: Dust with cocoa powder and serve with orange wedges.
NOTE: This is best served on the day it’s made.

Words:Justine Kiggen, Fairlady magazine
Image: Anel van der Merwe

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