Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Egg yolks |
| 25 grams | Icing sugar |
| 2 tablespoons | Very strong black coffee |
| 100 grams | White chocolate, grated |
| 150 millilitres | Double cream |
This unusual coffee mousse is made with white chocolate, very finely grated, which gives it a grainy texture. A rich dessert, best eaten after a light salad meal.
Beat the egg yolks with the sugar, until light and creamy, then add the coffee. Stir in the grated white chocolate. Beat the cream until thick and fold into the mixture. Spoon into two glass dishes and chill for at least 4 hours.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias