Espresso Chocolate Mousse

Recipe by Chiara Turilli

400g dark chocolate, melted
5 eggs, separated
1 cup cream
3 tbs Selati Castor Snow
2 shots of espresso
Cocoa powder for dusting

Mix the egg yolks and sugar and set aside.
Melt the chocolate on a double boiler and allow to cool slightly.
Once the chocolate has cooled, whisk it into the egg yolks until combined.
Beat the cream until stiff peak stage and then gradually add it to loosen the chocolate
mixture.
Fold in the espresso, you can also use a mixture of 2 tbs instant coffee with 4 tbs water
instead.
Beat the egg whites until soft peak and gradually fold them in for a light fluffy mousse.
Pour into glasses and place it in the fridge for at least 4 hours or overnight to set.
Dust with good quality cocoa powder once you are ready to serve!