Cappuccino Mousse

1. Place the milk and coffee in a small saucepan and heat through. 

2. Break the chocolate into a basin and heat over a pan of simmering water to melt.  Allow to cool.

3. Beat the egg whites until stiff and then beat in the Fruisana.

4. In a large bowl whip the cream until stiff then add the coffee liquid, chocolate and egg whites, mix thoroughly. 

5. Divide the mixture into 6 - 8 ramekins or coffee cups.  Sprinkle with the grated white chocolate.

6. Place in the refrigerator to set then serve.

1. 100ml milk

2. 2 tsp instant coffee granules

3. 200g milk chocolate

4. 3 egg whites

5. 75g Fruisana Fruit Sugar

6. 300ml double cream

7. 50g white chocolate, finely grated