From the first mouthful, it was like "bullet time" in The Matrix... timee...juust...slloowed...riiighhht...dooooownnnnn...
*NOTE: Since I posted this recipe, a couple of you have asked if the Kahlua is in the mousse. No, it's not. I just served it on the side. But it got me thinking that you could skip the whole coffee-paste-making step and just add a tablespoon of Kahlua instead... How good would that be? Very good (she said, answering her own question.)
slightly adapted from Donna Hay
1 tablespoon instant coffee *See note.
1 teaspoon boiling water
200g milk chocolate, finely chopped
3 eggs, separated
45g brown sugar
310ml single cream
dark chocolate, shaved to decorate
Place the coffee and boiling water in a small bowl and stir until it is a smooth paste. Set aside.
Place the milk chocolate in a microwave-safe bowl and zap in short burst at low power in the microwave until it is melted and smooth. Allow to cool slightly.
Place the egg whites in a bowl and whisk until soft peaks form. Add the brown sugar and whisk until the mixture is thick and glossy.
Add 60ml of the cream, the coffee mixture and the the egg yolks to the melted chocolate and whisk well to combine. Gently fold in half the whipped egg white mixture, at a time, through the chocolate.
Place the remaining cream in a bowl and whisk until soft peaks form. Carefully fold the cream through the mousse until just combined. Spoon into 6 glasses and refrigerate for 3-4 hours until set. Top with shavings of dark chocolate.