- 100g dark chocolate
- 100g milk chocolate
- 1 egg, separated
- 30g caster sugar
- 1 teaspoon instant coffee powder
- 100ml double cream
- Chocolate-coated coffee beans, to serve
Melt the dark and milk chocolate in a heat-proof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. When melted, pour half of the chocolate into silicone spoon-shaped moulds and place in the fridge to set. Allow the remaining chocolate to cool slightly.
In a separate bowl, whisk the egg white to soft peaks. Gradually add in the sugar whilst continuing to whisk to form a glossy, smooth meringue-like texture.
Place the egg yolk into the melted chocolate and whisk. Dissolve the coffee in 20ml warm water and stir through the chocolate mixture. Spoon a little of the chocolate mixture into the meringue and whisk to incorporate before adding the remaining chocolate.
In a separate bowl whisk the double cream to soft peaks. Fold the cream carefully into the chocolate mixture until all the ingredients are incorporated. Spoon the mixture into 4 x Le Creuset Glacé espresso mugs and place in the fridge for at least 30 minutes to set.
When ready to serve, carefully remove the chocolate spoons from the silicone moulds. Place a spoon on top of each espresso mug along with a couple of chocolate-coated coffee beans.