Method
- Put the egg yolks and 120g fromage frais in a bowl
- Sift in the cocoa powder and stir until smooth.
- Add the coffee and sweeten to taste with sweetener.
- Pour the hot (not boiling) water into a separate bowl and sprinkle the gelatine over the top.
- Leave for 5 minutes, stirring occasionally, until the gelatine has completely dissolved, then leave to cool.
- In a clean, dry bowl, beat the egg whites until they stand in stiff peaks then, with a metal spoon, fold them gently into the chocolate mixture
- Gently stir in the dissolved gelatine, mixing well.
- Divide the mousse mixture equally between 2 ramekins or small pots.
- Chill in the refrigerator for 2 hours, or until set.
- Just before serving, decorate each mousse with a spoonful of remaining fromage frais.
- Add redcurrants or raspberries to finish.