Nigel Slater's Recipe for Chocolate Praline Espresso Mousse

Recipe

A classic mocha mousse. Prepare a strong espresso and dissolve 2 teaspoons of caster sugar in it. Place a pot of water over moderate heat and place a heat-resistant glass or porcelain bowl over it, which will fit snugly over the pot without its base touching the water.

Break 120g of dark chocolate in good quantity into small pieces and place them in the bowl, then immediately add the sweetened espresso. Avoid stirring until the chocolate is melted, then add 50g unsalted butter and stir very gently to combine.

Separate 4 medium to large eggs, the whites in one bowl, yolks in another . Add 120 g caster sugar to the yolks and beat until thick, pale and creamy. Now, with clean beaters, whip the egg whites until thick and frothy. Be careful not to over-whip the egg whites. They should be able to stand in soft mounds rather than stiff peaks.

Using a metal spoon or plastic spatula, stir in the chocolate melted in the mixture of eggs and sugar. Fold in the egg whites, gently but firmly, until no egg whites are visible. Pour into small jars or glasses and let set in the refrigerator for 2 hours.

Lightly brush a baking sheet with a little peanut or vegetable oil. Put 100 g peeled almonds in a dry non-stick shallow pan and sprinkle with 4 tbsp caster sugar. Place over low to medium heat and watch carefully as the sugar melts. Do not stir, but move the nuts around the pan occasionally, gently tilting the pan from side to side to coat them with the melted sugar. When the sugar takes on a pale honey gold color, pour the nuts onto the oiled baking sheet and let cool.

Place the nuts and their caramel in a food processor and process to coarse breadcrumbs or put them in a plastic bag and crush them with a rolling pin. Sprinkle the surface of the mousses, decorate with sweet rose petals if you wish and serve. Makes 4 small glasses.

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