1. Place the chocolate and butter in a large heatproof bowl over a pan of gently simmering water. Leave to melt for 2-3 minutes - do not allow the bowl to touch the water. When it has melted, remove from the heat and allow to cool slightly.

2. Using a wooden spoon beat the egg yolks into the chocolate with the brandy.

3. In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Using a large metal spoon, gently fold the whites into the chocolate mixture until completely incorporated.

4. Divide the chocolate mousse between 4 coffee cups and place in the fridge to set for at least 2 hours. Remove the mousse from the fridge about 30 minutes before serving, to soften slightly. Just before serving, decorate each mousse with whipped cream, chocolate shavings and a couple of coffee beans.

Chefs tip
Try using 3 tablespoons of Amaretto liqueur instead of brandy for a delicious hint of almond flavour
This recipe contains raw egg; therefore it’s not suitable for the pregnant women, elderly people or those whose immune systems are weak.