Cappuccino and chocolate mousse

This is really easy to make and sets very fast, and unlike a regular mousse which contains raw eggs, this relies on the gelatine for setting so there aren’t any raw eggs in this if you have particular health issues.  If you wanted to be really clever, instead of putting it in one bowl you could put smaller portions in clear coffee cups and make it look like little cappuccinos.  I just put it in one bowl as I don’t have a lot of clear little cups… (Serves 8).

Cappucino and chocolate mousse

Cappuccino and chocolate mousse

Mousse:

900ml thickened cream

395g tin of sweetened condensed milk

4 tsp gelatine

4 tsp espresso coffee powder/granules

4 tbs boiling water

200g chocolate, melted until not completely liquid, but all the squares/buttons have mixed together

Topping:

300ml thickened cream

Cocoa, to dust

Melt chocolate either in a double boiler over boiling water, or microwave it in 30 second bursts, stirring after each.  You don’t want it to be completely liquid, but to still have a little texture as the idea is that it doesn’t blend completely with the rest of the mixture, but leaves little “crumbs” of chocolate in the smooth mousse.  While it is melting, mix the coffee with half of the boiling water, then stir in the gelatine.  Beat the cream and condensed milk until thick, add the remainder of the boiling water to the coffee and gelatine mixture and stir, then add slowly to the mousse and mix.  Add the chocolate gradually and ensure the beaters of the mixer distribute the crumbs evenly.  Pour into a large bowl, or smaller cups, and refrigerate for about two hours.

For the topping, beat the remaining cream until thick and spoon onto top of mousse, trying to make it look like dollops of milk froth.  Sprinkle cocoa over the top and serve.