chocolate tiramisu mousse

serves 4

2 tbsp espresso
310ml single cream
50g dark chocolate, finely chopped, plus 50g extra, melted
125g mascarpone
40g icing sugar, sifted
8 small, plain biscuits
Cocoa powder, for dusting

1 Place the coffee, 125ml cream and the chopped chocolate in a small saucepan over a medium heat and stir until melted and smooth. Transfer to the bowl of an electric mixer. Allow to cool slightly. Add the mascarpone, the remaining 185ml cream and the sugar. Whisk on high speed until stiff peaks form. Spoon into 4 x 250ml serving bowls and refrigerate for 20 minutes.

2 Line a tray with nonstick baking paper. Dip the biscuits halfway into the melted chocolate, place on the tray and refrigerate for 10 minutes or until set.

3 Dust the mousse with the cocoa and serve with the chocolate-dipped biscuits. Keeps in the fridge for up to 3 days.