- 100g dark chocolate
- 125g butter
- 30ml strong coffee
- zest of 1 orange + extra to serve
- 3 eggs, separated
- 30ml castor sugar
- 125ml cream
- peanut brittle, to serve
- Heat the chocolate, butter, coffee and zest on medium until melted. Beat the egg yolks and slowly add the chocolate mixture from a height, while beating until combined. Cool.
- Beat the egg whites to soft peaks, then slowly add the sugar while beating until stiff peaks form. Fold the whites through the cooled chocolate mixture.
- Beat the cream to soft peaks and fold through the mousse. Pour into 6 x 160ml serving glasses and refrigerate for at least 3 hours to set. Serve with the peanut brittle and extra orange zest sprinkled over.