Espresso Chocolate Mousse

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Details
27 Feb 19
Patty
Sweet

User Rating: 3 / 5 Vote 5

Coffee and dark chocolate pair so well in this delicious espresso chocolate mousse recipe. An elegant dessert for everyday or for entertaining, can be made a day ahead!

This espresso chocolate mousse, or mocha chocolate mousse, is a real crowd pleaser! It has a deep chocolate flavor and a slight taste of espresso, topped with a mound of whipped cream, it is just so good.

Chocolate mousse is always a good choice of dessert anytime of the year and particularly when you are entertaining as it can be made a day ahead, I would even say that it should be made a day ahead so to let the slightly bitter taste of dark chocolate to soften.

Since we are all adults in my household, I added three tablespoons of espresso coffee, if you have children or if you don’t feel comfortable with espresso you can opt for caffeine free espresso.

Make this chocolate mousse with your best quality chocolate, one you really enjoy eating on its own!

I served this espresso chocolate mousse and whipped cream in 6 2/3 cup (180 ml) serving glasses.

Please check my category "sweet" for more dessert propositions

6 servings
Easy
0 h 45

Recipe :

Ingredients:

7 oz. (200 g.) Semisweet chocolate, chopped

3 tbsp. (60 ml) espresso coffee

5 egg yolks

5 egg whites

10 oz (300 ml) heavy whipping cream

2 tbsp. mascarpone cream

4 tbsp. sugar

2 tsp cocoa powder

Utensils:

6 x 2/3 cup (180 ml) glasses

Instructions:

Melt the chocolate over a water bath, bring to boil about 3 inches of water into a sauce pan, put a heatproof bowl containing the chocolate and espresso on top, stir until the chocolate is melted, set aside to cool

Add the egg yolks one at a time, whisking well between each addition

Into the bowl of a stand mixer fitted with the whisk attachment, on high speed, beat the egg whites until soft peaks, start adding two tbsp. sugar a little at a time while continuing whisking until stiff peaks

Fold about 1/3 of egg whites into the chocolate with large strokes to lighten it, fold the rest of the egg whites delicately until fully incorporated, pour evenly into the six glasses, arrange the glasses on a tray or baking sheet for easy transportation and chill at least 30 minutes

Into the bowl of a stand mixer fitted with the whisk attachment, on high speed, beat the heavy cream until it starts to firm up, add the mascarpone, start adding two tbsp. sugar a little at a time while continuing whisking until firm, pour into a piping bag fitted with a star tip, pipe evenly on top of the chocolate mousse, sprinkle with some cocoa powder

Chill for a minimum of 4 hours, best overnight

Enjoy!

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