Chocolate and coffee are a match made in heaven. The mousse is easy, and though the coffee is not too dominant, the intense flavour of the mascarpone topping adds a perfect finishing touch.
Simon serves it with almond mascarpone which is a wicked substitute for cream, you could even use it as a frosting if you didn’t want to have the chocolate garnish.
Leave it until the chocolate has just melted, stirring from time to time. Take it off the heat and leave to cool for three minutes, then beat in the mascarpone and eggs. Use a balloon whisk to ...
and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly. Spoon the mascarpone into a large bowl. Stir well so it is a smooth paste, then gradually add the ...