Espresso chocolate mousse coupe tower with cardamom cream

Finely chop the chocolate and place it in a large heatproof bowl. Pour the hot espresso over the chocolate and whisk until smooth. Set aside to cool slightly.

Separate the egg whites and yolks into two large bowls.

Whisk the egg yolks with half of the caster sugar until pale yellow and thick. Fold this mixture into the melted chocolate.

Whip the egg whites until foamy, then add the remaining caster sugar a spoonful at a time. Whip until stiff, glossy peaks form.

Gently fold the egg whites into the chocolate mixture in two additions, taking care not to deflate the mixture.

Whip 600ml cream until soft peaks form and fold it into the chocolate mixture until evenly incorporated.

Divide the mousse between 8–10 coupe glasses. Chill for at least 4 hours, or overnight, until set.

To make the cardamom cream, whip 400ml cream with the icing sugar and ground cardamom until soft peaks form. Taste and adjust the cardamom strength as desired.

When ready to serve, spoon or pipe the cardamom cream over each mousse. Dust lightly with cocoa powder. Arrange the coupes in the shape of a tower for a showstopping dessert.