Cappuccino Mousse

Cook Time 30 minutes plus 1 hour chilling

Servings 4

Ingredients

400ml thickened cream

150g milk chocolate, chopped

4 tsp instant coffee (depends on how strong you like your coffee)

1 tbsp caster sugar

1 tsp vanilla extract

1 tsp salt 

Cocoa powder, for dusting

Method

In a small saucepan on medium heat, heat 250ml of the thickened cream with the coffee until it just comes to a boil. 

Place chopped chocolate into a heatproof bowl and pour the cream on top of the chocolate. Stir gently until it dissolves and the chocolate is melted. Cover the bowl with cling wrap and place in the fridge for 1 hour. 

While the coffee mousse is chilling, place the remaining thickened cream into a bowl with the caster sugar, salt and vanilla bean paste. As it's a small amount, whisk by hand until soft peaks form and set aside. 

Using a hand mixer, whisk the chilled coffee mousse into medium-soft peaks. This should take 1-2 minutes on high speed, be careful not to over whip the mousse. 

Spoon or pipe the coffee mousse into serving glasses or a serving dish. Top the coffee mousse with the salted vanilla cream and a generous dusting of cocoa powder. Serve immediately, or refrigerate and enjoy within 24 hours.