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Delectable Mocha Mousse: Dissolve 3 teaspoons of coffee in ¼ cup boiling water. Break 220g dark chocolate into pieces into a bowl (preferably glass or ceramic), add 50g butter and the coffee mixture, and gently heat over simmering water until the chocolate has just melted. Stir to combine then allow to cool. Add 2 egg yolks and stir gently, then set aside to cool completely at room temperature. Fold through a cup of lightly whipped cream before spooning the Mocha Mousse into 4 individual moulds or tea cups. Refrigerate for at least 2 hours or overnight. Serve with a dollop of cream on top.
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