Mocha Pots

We were invited for a Christmas party and was asked to supply the desserts. I wanted something new, refreshing, simple and quick dessert and I think I find the perfect one - of course only, if you like coffee. You can prepare this dessert in less than 15 minutes and it is delicious.

Mocha Pots

Ingredients to fill 4 ramekins

75 g good quality dark chocolate (min 65- 70% cocoa solids) broken into pieces, plus a little extra shaved with a potato peeler

12 g butter

2 large eggs at room temperature

40 g caster sugar

2-5 tbsp strong expresso (to taste)

100 ml double cream - to decorate

chocolate coated roasted coffee beans - to decorate - optional

In a bowl set over a pan of simmering water, melt the chocolate with the butter, stirring until smooth. Set aside and leave to cool to room temperature.

Meanwhile place the egg whites with a pinch of salt in a bowl and whisk until stiff peaks from. Whisk in the sugar, 1 tablespoon at the time until the mixture is stiff an shiny.

Stir the egg yolks into the cooled chocolate mixture one at the time. Fold the egg-white mixture into the chocolate mixture a big spoonful at a time, then stir in the coffee( add half of the coffee to the mixture and taste....if you don't think it is "coffeey" enough add some more- you don't want the coffee to overpower the dessert but you want that nice coffee taste as well as the chocolate one).

Spoon the mixture into the ramekins or small cups, leaving room for some whipped cream.

Place the cream in a bowl and whisk lightly for 1-2 minutes ( you don't want stiff whipped cream texture, but we need to add some "body" for the cream). Spoon the cream over the top of the mocha pots, then wrap them in cling film or foil and place them into the fridge.

It is suitable to be placed into the freezer as well if you wish-> if you freeze it: To serve defrost overnight in the refrigerator then decorate with chocolate shavings and chocolate covered roasted coffee beans.