• 1 tbsp water, boiled
• 1 tsp instant coffee
• 120g dark chocolate, chopped
• 120ml sweetened condensed milk
• ½ tsp vanilla extract
• 1 pinch of salt
• 300ml double cream
• To serve 50g dark chocolate, grated

1. Add the boiling water to a jug and stir in the instant coffee until combined.
2. Place the chopped chocolate in a large microwave-safe bowl and add the condensed milk, vanilla salt and coffee. Stir, then microwave for 1-2 minutes until melted, stopping to stir every 20 seconds to stir. The mixture will form a thick paste. Set aside.
3. Place the cream in a bowl and beat with an electric mixer until it thickens and starts to form soft peaks.
4. Gently whisk one-third of the whipped cream into the chocolate mixture until completely incorporated. Add the remaining whipped cream and gently fold in with a rubber spatula.
5. Transfer the mousse to a lined loaf tin or freezer-safe container. Cover with cling film or a lid, and place in the freezer overnight. When ready to serve, allow the mousse to sit at room temperature for 8-10 minutes, Then scoop into bowls and serve with dark chocolate shavings.

Top tip: This mousse can be made up to one week ahead of consumption which makes it an excellent choice for Christmas Day dessert.