Nigel Slater’s recipe for chocolate espresso mousse with praline

A thrilling, fluffy little sweet treat with a caffeine kick

A classic mocha mousse. Make a strong espresso and in it dissolve 2 tsp of caster sugar. Place a saucepan of water over a moderate heat and place over it a heatproof glass or china bowl, which will fit snugly in the pan without its base touching the water.

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