Images and recipes from Sweet! Celebrations by Elise Strachan (Murdoch Books) $39.99

Caffe Latte Mousse Cups

Makes 10 Servings

1 tablespoon instant coffee

60 ml boiling water

100 g milk chocolate, chopped

600 ml thickened (whipping) cream

10 (90 ml capacity) espresso glasses

Coffee beans and cocoa powder

1  In a small bowl, stir the coffee and boiling water together until the coffee has dissolved. Refrigerate until cold.

2  Melt the milk chocolate with 60 ml of the cream and stir to form a ganache.

3  Using an electric mixer, whip the remaining cream until soft peaks start to form. Be careful not to overwhip. Set aside and refrigerate half of the whipped cream.

4  Using a spatula and large sweeping motions, gently fold the ganache and cooled coffee into the remaining whipped cream, until combined.

5  Divide the mousse mixture among the espresso glasses, leaving a 1 cm gap at the top of each glass. Refrigerate for 1 hour.

6  Once the mousse is set, spoon the reserved whipped cream on top, filling to just below the rim of each glass.

7    Decorate the top of the mousse with a coffee bean and a sprinkling of cocoa powder.