Chocolate Coffee Mousse
Espresso Caramel Sauce
Soft Hazelnut Meringues
Place the chocolate and milk in a bowl and set over a pan of simmering water. Stir the chocolate until melted and smooth, remove from heat.
In the bowl of an electric mixer place the yolks, coffee and sugar. Place the bowl over the simmering water and stir until mixture is hot. Remove from heat and put the bowl onto the machine. Whisk on high speed until mixture is cool and double in volume.
Mix 1/3 of the egg mixture into the chocolate and then gently fold in the remaining until combined.
Fold in ½ the whipped cream first and then the remaining until just combined but with no streaks of cream visible. Place in the refrigerator for at least 4 hours before serving.
Place the sugar in a medium sauce pan with high sides. Moisten the sugar with water and place over high heat. Cook the sugar to a deep amber color. It is important the sugar is nice and dark or else the sauce will be too sweet.
Remove from the heat and pour in the coffee. Be careful as the sugar will splutter at first. Add the orange juice, return to the heat and bring back to a boil. Remove from heat and add the zest, leave to cool completely.
This sauce will keep for weeks if refrigerated and will improve in flavour after 24 hours.
A small amount of chilled whipped cream and some extra chopped toasted hazelnuts.
Place a meringue onto each serving plate, using a spoon dipped in hot water place a generous spoonful of mousse on top of each meringue and then on top of the mousse a smaller spoonful of whipped cream and a sprinkling of chopped hazelnuts. Drizzle the whole dessert with a stream of the sauce and serve at once.