Melt the chocolate in a heat proof dish over simmer water. Set aside to cool slightly. Meanwhile, separate 3 of the eggs . Whisk the egg yolks with the final whole egg and add the coffee before beating into the melted chocolate. In a separate bowl, whisk the 3 remaining egg whites to soft peaks. Fold into the chocolate mixture until well combined. Spoon into glasses or ramekins and chill for at least 90 minutes before serving. Meanwhile, make the Frangelico Cream. Whip together the cream, icing sugar and Frangelico and spoon over the set mousse.
Serves 6Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan