1 200 gram bar Cadbury's Bournville chocolate
284 ml Whipping cream; (1/2 pint)
1 Heaped teaspoon instant coffee granules
40 ml Tia Maria coffee liqueur (optional) (2 tablespoons)
4 Egg yolks
6 Cadbury's 99 Flake from a family box
Put the broken up Bournville chocolate into a blender goblet. Heat the cream gently with the coffee granules to boiling point then pour into the blender and blend for 1 minute until the chocolate has melted.
Add the egg yolks plus the liqueur and blend for a further 30 seconds. Pour into a bowl and refrigerate for about 30 minutes until cold and thick. Whisk the mixture vigorously until light and fluffy, then stir in two roughly crumbled Flake.
Divide the mixture between individual glasses and chill well before serving decorated with a Flake and fresh mint leaves.
Tip: the final whisking is all-important to the texture. Beat for at least 5 minutes with an electric whisk until the mousse becomes thicker and slightly paler.
Variations: Dark chocolate with orange is delicious. For a slightly less rich mousse fold in the whisked egg whites at the same time as the crumbled Flake.