Easy Chocolate Espresso Mousse

1. Melt

Place the chocolate and espresso in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl does not touch the water.

Gently melt, stirring occasionally, until smooth, glossy, and fully combined.

Remove from the heat and allow to cool slightly.

2. Fold

Separate the eggs into two bowls.

Add 1 tablespoon of caster sugar to the egg yolks and 1 tablespoon to the egg whites.

Whisk the yolk mixture until pale, creamy, and slightly thickened.

Whisk the pale yolk mixture into the slightly cooled chocolate until smooth and silky.

Just before assembling the mousse, whisk the egg whites until soft peaks form.

I like to leave this step until the last moment, as the whites can become watery and lose volume if left sitting.

Immediately and gently fold the egg whites through the mousse in two additions, taking care not to knock out too much air.

Finally, fold through the softly whipped cream until fully incorporated and beautifully light.

3. Chill

Spoon the mousse into serving glasses or small bowls.

Cover and refrigerate for at least 3 hours, or preferably overnight, until set.

4. Finish

Just before serving, scatter over crushed candied eggs or your chosen topping.

Serve chilled.