Chocolate Coffee Mousse
Indulge in this next-level chocolate coffee mousse that’s the ultimate treat for dessert lovers. Imagine semi-sweet chocolate combined with rich espresso powder, and luxuriously folded into airy whipped cream. This decadent dessert is the perfect way to elevate your sweet cravings and impress your taste buds.
Servings 4
Ingredients
- 6 ounces (170 g) semisweet chocolate, finely chopped
- 6 tablespoons (89 g) unsalted butter, cubed
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- 2 teaspoons instant espresso powder
- 1 cup (240 ml) heavy cream
- sweetened whipped cream, optional for garnish
- chocolate shavings, optional for garnish
- fresh strawberries, optional for garnish
Instructions
- In a small heatproof bowl, combine the chocolate and butter. Set the bowl over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth. Remove from heat but leave the pot of simmering water on the burner.
- In a medium heatproof bowl, whisk the egg yolks, sugar, and espresso powder together until well combined. Set the bowl over the pot of barely simmering water and whisk for 5-10 minutes, until the sugar has dissolved and the mixture turns pale and becomes slightly stiff. Remove from heat.
- Stir in the chocolate mixture. Stir for a few more minutes to allow the mixture to cool, then set aside until it cools to room temperature.
- In a large bowl, whip the cream to soft peaks. Whisk ¼ of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.
- Divide the mousse among four 6-ounce ramekins and refrigerate until set, about 1 hour.
- Garnish with whipped cream, chocolate shavings, or strawberries if desired.
Notes
- Bittersweet chocolate can be used in place of semisweet chocolate.