This is a delicious, no-bake mocha dessert that uses mascarpone rather than eggs as a base for the mousse. Do make the espresso strong – the coffee flavour needs to hold up against the chocolate.
- Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.
- With a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and the melted chocolate.
- In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined. Spoon the mousse into four cappuccino cups or ramekins and chill overnight.
- Just before serving, lightly whip the 4 tbsp double cream until thick and swirl over of the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.