Spiced Chocolate-Espresso Rumtini Mousse

Method

Put the chocolate pieces, butter and espresso in a large bowl over a pan of just simmering water, making sure that the bowl isn’t touching the water. Allow the chocolate to gently melt, add the allspice and then stir until smooth. Set aside to cool for 8-10 minutes.

Meanwhile, in a clean large bowl whisk the egg whites with a pinch of salt until foamy. Gradually add two tablespoons of the sugar, whisking until stiff peaks – don’t over whisk.

Whisk the egg yolks with the remaining sugar until ribbon stage and stir in the Kahlua. When the chocolate has cooled to a lukewarm temperature, stir in the whisked egg yolk mixture. Use a spatula or large metal spoon to fold a quarter of the egg whites into the chocolate to loosen it. Then gently and gradually fold in the remaining egg whites in three parts until combined. Don’t over mix or knock out the air.

Carefully spoon into martini glasses, leaving 1 ½ – 2 cm from the rim of the glass. Gently tap the glass to level the mousse. Wipe around the edge of the glass if needed. Cover and chill for 3-4 hours until set.

Whisk the cream until soft peaks. Mix in the spiced rum and orange zest. Spoon on to the set chocolate mousse and use a spatula to level the top. Dust half the top with espresso/cocoa powder (or use stencils if you’re feeling artistic!) and decorate with coffee beans and gold sparkles/leaf. Add a twist of orange zest to the side of the glass (optional).