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Whip the cream and put to one side. Whisk the eggs and yolks together.
Place the chocolate in a bowl and melt over a pan of simmering water until completely melted. Add coffee and stir.
Allow to cool slightly and then fold into the egg mixture.
Allow to cool further ten-15 minutes. After is has cooled, fold with whipped cream.
Once finished, place into coffee cups three quarters full.
The mixture should be light and airy. Place in fridge to set.
Soak the gelatine sheet in cold water. Boil the sugar and water. The mixture should reach 103 Celsius on the thermometer.
Whisk the egg whites until the peaks are soft. Add gelatine to the sugar and water mix until it completely dissolves.
Slowly add the sugar and water liquid to the egg whites and mix until completely cool. Place in a piping bag and allow to cool in the fridge.
Pipe over coffee mousse before serving.
Place all ingredients in a large mixing bowl. Holing back one quarter of the water, stir with your hands until dough is formed.
Slowly add the remaining water and knead the dough in a bowl for 4 minutes. Tip dough out onto lightly floured surface and knead well for further ten minutes until smooth and elastic.
Place in a clean bowl, cover with a damp towel and allow to rise for 1 hour. Tip back onto fouled surface and ‘knock it back’ by kneading a few more times.
Roll dough out until 2cm thick and cut to the size you like your doughnuts.
Place on a floured baking tray and allow to rise for 1 hour.
Deep fry in sunflower oil at 180 Celsius until golden brown and cooked in the middle. Dust with sugar whilst warm.
Melt chocolate in bowl over a pan of simmering water. Pour chocolate into spoon moulds (if you have them), if not create the shape on a smooth surface before cooling.
Allow to cool.
Picture: Dornoch Castle Hotel
