Chocolate Mousse

Directions

1. Whip the heavy cream until stiff peak forms and keep in fridge until required.
2. Meanwhile, in a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside.
3. In a double boiler add the chocolate, water, coffee and butter and over very low heat, cook everything together just until the chocolate melts. Remove from the heat.
4. Spoon ¼ of the chocolate into the egg yolk mixture to temper and mix it just enough to combine.
5. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan (double boiler) with the remaining chocolate mixture, add the vanilla extract and stir constantly, cook over low heat for a couple minutes or until the mixture thickens.
6. Let it cool for a few minutes stirring frequently.
7. In a small clean and dry bowl, whisk the egg white until it forms stiff peaks. Fold the egg white gently without deflating in the cooled chocolate mixture.
8. Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will lose its texture.
9. Pour the mixture into the serving glass, cover with a cling foil and refrigerate for a minimum of 4 to 6 hours or best overnight. Enjoy!