Cappuccino Chocolate Mousse - Probably the World's Sexiest Dessert

Simple French-Italian Delight (Espresso Version)

Earn brownie points by making this delectable dessert for that special someone. Ideal for special occasions (valentines day, birthdays) or just sheer indulgence!

Originally a speciality dessert of French restaurants, 'mousse' is frequently associated with words like passion, temptation and seduction. And fittingly so since chocolate has long been suggested to have aphrodisiac qualities and is known to be a mild stimulant.

Combined with a little espresso coffee, this romantic recipe is a great picker-upper and provides that 'sweet little something' to bridge your dinner to the rest of your idyllic evening.

The recipe is called "Cappuccino Chocolate Mousse" rather than "Espresso Chocolate Mousse" because it uses a white chocolate to lend a soft cappuccino-like taste. (Cappuccino is made from a shot of espresso coffee, hot milk and milk foam.) If you prefer, use a dark chocolate for a stronger espresso-like taste.

Preparation following this recipe takes 12 minutes (refrigerate for 45 mins) and is truly easy to make.

In summation, Cappuccino chocolate mousse a simple sensual pleasure, and probably the world's sexiest dessert!

Ingredients and Preparation (Serves 6-8)

Choose a good quality chocolate and cream for best results. See the note below for a lighter option.

20 cl cooking cream
3 tbs espresso coffee drink
3 tbs brown sugar
85g white chocolate
2 egg yolks
15 cl whipping cream

(For unit conversions visit convertworld.com)

1. Mix the cooking cream, coffee, brown sugar, egg yolks and chopped chocolate into a pan on low heat and allow to melt. Stir continuously, do not allow to boil. Remove from heat once smooth.

2. In a separate bowl, whisk the whipping cream to form a soft foam. Fold (mix carefully) the cream into the chocolate mixture.

3. Spoon the finished chocolate mixture into espresso cups (any small bowl will do) and refrigerate until required (at least 45 minutes, but preferably for a couple of hours).

4. Optional: To serve, drizzle with cream and sprinkle with cocoa powder.

Note: Replace the "20 cl cooking cream" with soya cream and use the two egg whites, whipped into foam, instead of the "15 cl whipping cream". You could also use a Decaf coffee as an alternative. This results in a less rich, lighter, option to this bombshell of a dessert.

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