Recipe: Gordon Ramsay’s coffee and chocolate mousse cups

This easy but fabulous recipe is from Gordon Ramsay’s Sunday Lunch.
“It’s a delicious, no-bake mocha desert that uses mascarpone rather than eggs as a base for the mouse.”

Do make the espresso strong – the coffee flavour needs to hold up against the chocolate.

Get ahead if you want to make this in advance, keep in the fridge before adding the whipped cream, grated chocolate and crushed amaretti.  Then take out of the fridge at least 30 minutes before serving to bring them up to room temperature.

Preparation time:  15 minutes. Serves 4

• 100gm good quality dark chocolate (about 60 to 65 per cent cocoa solids).
• 125gm mascarpone.
• 2 tbsp icing sugar.
• 4 tbsp strong espresso coffee, cooled.
• 150ml double cream.

To finish

• 4 tbsp double cream
• A little dark grated chocolate
• Few ameretti biscuits, crushed
• You will need: 4 cappuccino cups or ramekins.

1. Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of  barely simmering water.  Stir until smooth, then remove the bowl from the heat and leave to cool.
2.  Using a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and melted chocolate.
3. 3.    In another  bowl, whip the double cream until soft peaks form.  Fold the cream into the mocha mixture until well combined and spoon into cappuccino cups or ramekins.  Lightly whip the double cream until thick and swirl it over the mousses.
4. 4.    Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.

Per serving: 543cals, 4g fat, 30g saturated fat, 26g carbohydrate.