Heavy Cream (1/2 cup)
in a chilled glass or ceramic bowl until stiff peaks form. Cover and refrigerate until needed.
Egg Yolks (4)
Espresso (1/4 cup)
Salt (1 pinch)
Caster Sugar (2 Tbsp)
in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. For about a minute, whisk the mixture constantly until it's lighter in color and doubled in volume.
Remove the bowl from the heat and break in the
Milk Chocolate (1/2 cup)
Dark Chocolate (1/3 cup)
. Whisk until the chocolate has melted and leave to sit, whisking occasionally, until the mixture reaches room temperature.
Using an electric mixer at medium speed, beat the
Egg Whites (2)
With the beater running, gradually add in the remaining
Caster Sugar (1 Tbsp)
. Set the beater to high and beat until stiff peaks form.
Working in two batches, use a spatula to fold the egg whites into the chocolate mixture. Blend half of the whipped cream into the chocolate mixture.
Divide the mousse between 4-6 ramekins or small dessert dishes. Refrigerate the mousse until firm – usually about 2-3 hours.
Prior to serving, whisk the remaining
Heavy Cream (3 1/2 Tbsp)
to soft peaks and top each mousse with a dollop. Use a fine grater to grate over the reserved chocolate blocks and serve the mousse.