Gordon Ramsay's Mocha Mousse Cups

Ingredients:
100 g good-quality dark chocolate (about 60-65% cocoa solids)
125 g mascarpone
2 Tbsp icing sugar
4 Tbsp strong espresso coffee, cooled
150 ml double cream
To finish:
4 Tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed

Method:

1. Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.
2. With a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and the melted chocolate.
3. In another bowl, whip the double dream until soft peak form. Fold the cream into the mocha mixture until well combined. Spoon the mousse into four espresso/cappuccino cups or ramekins and chill overnight.
4. Just before serving, lightly whip the 4 Tbsp double cream until thick and swirl over of the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.

Serves 4
Adapted from Gordon Ramsay's Sunday Lunch Coffee and Chocolate Mousse Cups
Tip: To melt chocolate in a microwave, break into small pieces and tip into a bowl. Microwave on high for a minute, give the pieces a stir, then microwave again for another minute. Stir the chocolate until smooth. This method is only suitable for plain or dark chocolate. White chocolate, in particular, is likely seize as it overheats in the microwave.