Gordon Ramsay’s coffee and chocolate mousse cups
100g (3½oz) good quality dark chocolate (about 60 to 65 per cent cocoa solids)
125g (4½oz) mascarpone
2 tbsp icing sugar
4 tbsp strong espresso coffee, cooled
150ml (¼pt) double cream
4 tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed
You will need:
4 cappuccino cups or ramekins
Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.
Using a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and melted chocolate.
In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined and spoon into cappuccino cups or ramekins. Lightly whip the double cream until thick and swirl it over the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.