Spiced Chocolate-Espresso Rumtini Mousse - Ainsley Harriott

Ingredients

• 200g good quality dark chocolate (70% cocoa)
• 20g butter
• 1 tbsp instant espresso powder, made up to 25ml with hot water
• ¼ tsp allspice (or gingerbread spice mix)
• 5 eggs, room temperature, separated
• small pinch of salt
• 4 tbsp (golden) caster sugar
• 1 ½ tbsp Kahlua/coffee liqueur
• 200-250ml double cream
• 1-2 tbsp spiced rum, to taste
• finely grated zest of ½ orange
• To Decorate (optional)
• instant espresso powder and/or cocoa powder, for dusting
• chocolate coated coffee beans
• gold leaf or glitter
• twist of orange rind