Coffee mousse with tahini chocolate sauce

General

• Serves 6

Ingredients

For the mousse

• 1½ tbsp instant coffee powder-  (not granules)
• 1½ tsp cocoa powder
• 1 tsp vanilla bean paste
• 2 egg whites
• 90ml maple syrup
• 280ml double cream- , chilled
• 50g roasted and salted mixed nuts- , roughly chopped
• 5 amaretti biscuits(the hard variety), roughly chopped

For the tahini chocolate sauce

• 90g tahini, very well stirred
• 60ml maple syrup
• 1½ tsp soy sauce
• 1½ tbsp cocoa powder
• ¾ tsp vanilla bean paste
• 2¼ tbsp water-

Procedure

• Put the first six mousse ingredients in the bowl of a stand mixer and, on a medium-high to high speed, whip to medium-soft peaks, which should take roughly two and a half to three minutes. (Alternatively, whisk by hand for five to 10 minutes, until the mix is the desired consistency.)
• In a small bowl, whisk all the sauce ingredients until smooth.
• Divide the mousse between six bowls, then drizzle over some of the chocolate sauce. Finish with a scattering of nuts and amaretti, and serve.