Recipe by Katherine Klimt

Ingredients: 

For the mousse: 

• 25g white chocolate
• 50g Cadbury Bournville chocolate, chopped
• 2 large egg whites
• 1 tbsp caster sugar
• generous pinch ground cardamom (freshly ground is always best)

For the wafers: 

• 100g granulated sugar
• zest of ½ orange
• 3 eggs, beaten
• 125ml cold water
• 113g Remia Gold margarine, melted and brought back to room temperature
• ½ tsp vanilla essence
• 90g sifted flour
• 30g Cadbury cocoa powder

Instructions: 

For the mousse:

1. Make chocolate curls with the white chocolate by running a swivel peeler over the surface. When you have enough to sprinkle over 4 chocolate pots, set these aside, then chop the remainder.
2. Melt the Cadbury Bournville chocolate in a bowl over simmering water. Leave to cool slightly. Whisk the egg whites until stiff, then whisk in the sugar and cardamom. Fold in the melted chocolate, and then gently fold in the chopped white chocolate.
3. Divide between 4 small dishes or cups. Sprinkle over the white chocolate curls and chill until ready to serve, at least 1 hr.

For the wafers:

1. Warm the waffle maker while you mix the ingredients.
2. In a small bowl, work the orange zest into the sugar with your fingers.
3. In the bowl of the stand mixer, beat the eggs and sugar together until the mixture is light.
4. Add the cold water, cooled butter, and vanilla.
5. Whisk together the flour and cocoa powder, making sure there are no lumps.
6. Add the dry mixture to the wet mixture and mix on low until the batter is smooth and the chocolate colour is even throughout. 
7. Pour 1 tablespoon of the batter for each waffle onto the heated waffle maker and close the top. 
8. Cook according to the manufacturer’s directions, or until they have firmed up. They will continue to dry out once removed.
9. Gently lift with a silicone spatula and transfer to a wire rack.

To serve: Present the coffee cups of mouse with a segment of waffle inserted upright in the cup.

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