Melt the dark and milk chocolate in a heat-proof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn?t touch the water. When melted, pour half of the chocolate in to the silicone spoon moulds and place in the fridge to set. Allow the remaining chocolate to cool slightly.Melt the dark and milk chocolate in a heat-proof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water. When melted, pour half of the chocolate in to the silicone spoon moulds and place in the fridge to set. Allow the remaining chocolate to cool slightly.

In a separate bowl, whisk the egg white to soft peaks. Gradually add in the sugar whilst continuing to whisk to form a glossy, smooth meringue-like texture.

Place the egg yolk into the melted chocolate and whisk. Dissolve the coffee in 20ml warm water and stir through the chocolate mixture. Spoon a little of the chocolate mixture into the meringue and whisk to incorporate before adding the remaining chocolate.

In a separate bowl whisk the double cream to soft peaks. Fold the cream carefully into the chocolate mixture until all the ingredients are incorporated. Spoon the mixture into the espresso cups and place in the fridge for at least 30 minutes to set.

When ready to serve, carefully remove the chocolate spoons from the silicone moulds. Place a spoon on top of each espresso cup along with a couple of chocolate-coated coffee beans.

Cook's Notes

When folding the mixtures together, be delicate and patient. The more careful you are with the folding in process, the lighter the mousses will be.