1. Make a shot of espresso with the coffee blend of your choice (we'd recommend our new Lungo Americano or Intense Espresso Compostable Capsules) and allow to cool.
2. Separate the egg, placing the egg white in a clean, grease free bowl.
3. Whisk the egg white using the Dualit Hand Mixer until stiff and peaks are formed and set aside.
4. In another bowl, whisk together the egg yolk and sugar using the Dualit Hand Mixer until pale and creamy.
5. Slowly add the coffee and the cocoa powder and continue to mix to form a thick paste.
6. Whisk in the cream.
7. Add one spoon of the stiff egg white to the coffee mix and stir, then use a metal spoon to fold in the remaining egg white. Take care not to knock the air out of the egg whites!
8. Spoon evenly into 4 Dualit Doppio Cups, or two cocktail glasses, and place in the fridge to set.
9. Dust with cocoa just before serving.

Top Tips...

• The cocoa powder in this recipe is an optional element to give the mousse a better colour and to give a slightly richer flavour. It can be omitted if you prefer the appearance or flavour of the mousse without it.
• For garnish, top with a single coffee bean.
• This Coffee Mousse is great served as a dessert with an almond wafer or biscuit.
• Crush a few digestive biscuits and place in the bottom of the cups/glasses before spooning the mousse mixture in for an extra element of texture.
• This method is a little different to Chocolate Mousse recipes where the chocolate aids with the thickening and setting. Adding a fluid into the mixture, such as coffee, gives a looser texture - if too much coffee is added, add extra cream to thicken again.