Chocolate mousse at Tiffany's

Somehow I have never seen Breakfast at Tiffany's. I think that means I can never be truly sophisticated (as if!). But I felt better when it turned out that several of my friends hadn't seen it either, and it very quickly turned into an opportunity for a film night. I was delighted when they all rose to the occasion: Lauren turned up in a vintage suit and hot pink tights, Kate in a dotty tea dress, Caroline in her new skinny jeans, and Helen - was late. From round the corner. And she doesn't have a blog. But it was lovely to see her :) I wished I wasn't wearing my favourite fleecy skirt which is sadly a magnet for cat hair (but hang on - isn't there a cat in Breakfast at Tiffany's???).

Looking sultry and sophisticated - it's obviously seen Breakfast at Tiffany's

We actually had such a great time chatting and laughing that we didn't get round to watching the film. But I'd thought that with such a sophisticated lady as Audrey Hepburn in the room (even if we did keep her inside her dvd case) we needed a sophisticated dessert. These are coffee chocolate mousses from the Green and Black's cookbook. I served them in some vintage teacups which were my Grandad's and which I like to get out and use in careful company sometimes. I knew that the girls would appreciate them particularly.


The mousse wasn't as silky as the one in the cookbook picture, but it was actually a lot less full-on chocolatey rich as I'd expected (a good thing as far as I'm concerned). It also definitely tasted of coffee, but again without being overpowering (a good thing as far as both Kate and I were concerned!). I was so busy trying to photograph the pretty teacups that I didn't really pay much attention to the fact that the mousse looks a bit lumpy. Sigh - unsophisticates it and me both. It tasted good though - I'd definitely make it again, and with vegan marge instead of butter, it's dairy free.


Coffee and chocolate mousse (from the Green and Black's cookbook)
150g dark chocolate
2 Tbsp filter coffee powder
60g butter (or vegan marge)
3 eggs, separated
3 Tbsp caster sugar
cocoa powder, to decorate

Melt the broken up chocolate with the butter and coffee powder, stirring gently. Add the three egg yolks and stir until well combined.

Whisk the egg whites until soft peaks form, then add the caster sugar and continue whisking until stiff and shiny. Fold into the chocolate mixture and combine gently until there is no white showing anywhere. This took a little while and I thought it wouldn't combine, but it did.

Chill for at least 6 hours, and serve with powdered cocoa on the top. Don't put the mousse back in the fridge once it's been cocoa'd though, as it will meld in and spoil the look of the mousse. Or you can forget to do anything with the cocoa powder, like I did.