Collect together your equipment (see Recipe Notes below) and ingredients.

Put the chocolate, cream, coffee and a pinch of salt in a microwave safe jug or bowl and melt in the microwave. Be careful not to overheat – I start with 30 seconds, stir well and leave for 30 seconds and then continue in 10 – 15 second increments. When the chocolate is nearly melted, set aside for a couple of minutes until the chocolate is fully melted. Stir well.

Add the egg yolk and Baileys to the chocolate and mix thoroughly.

Whisk the egg white until light and fluffy.

Add the sugar slowly, whilst whisking, until incorporated.

Fold ⅓ of the egg white into the chocolate mixture.

Fold in the remaining egg white until incorporated. Do not over-mix.

Transfer into serving glasses – the Baileys makes this mixture quite soft and runny. I find the easiest way to transfer it is using a jug. It is too soft for a piping bag.

Cover and leave in the fridge for a few hours to firm up and set into a light and fluffy mousse.

To serve: serve as is or decorated with whipped cream and grated chocolate