Espresso Chocolate Mousse is a luxurious dessert that blends the bold taste of espresso with smooth chocolate mousse. It’s a perfect finish to a dinner party or a special treat for yourself.
Ingredients
- For the Mousse:
- 4 ounces (115 grams) dark chocolate, finely chopped
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- For Garnish (Optional):
- Whipped cream
- Cocoa powder or chocolate shavings
- Fresh berries or mint leaves
Instructions
1. Melt the Chocolate: In a heatproof bowl, combine the chopped dark chocolate and instant espresso powder. Place the bowl over a pot of simmering water (double boiler method) or melt in the microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Set aside to cool slightly.
2. Prepare the Egg Mixture: In a medium bowl, whisk the egg yolks with half of the granulated sugar until pale and slightly thickened.
3. Combine Chocolate and Egg Yolks: Stir the melted chocolate mixture into the egg yolk mixture until well combined. Set aside.
4. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with the remaining granulated sugar until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture in two additions, being careful not to deflate the mixture.
5. Whip the Cream: In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the chocolate and egg mixture until fully incorporated.
6. Chill the Mousse: Divide the mousse evenly among serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
7. Garnish and Serve: Before serving, garnish the mousse with whipped cream, a dusting of cocoa powder, chocolate shavings, or fresh berries and mint leaves if desired.
Tips for Success
- Chocolate Quality: Use high-quality dark chocolate for the best flavor.
- Espresso Powder: Ensure the espresso powder is fully dissolved in the hot water to avoid any gritty texture.
- Egg Safety: Use pasteurized eggs if you’re concerned about raw eggs in the recipe. Alternatively, you can use an egg substitute.