Description
This rich and velvety mousse combines the bold flavor of espresso with the smoothness of dark chocolate, creating a dessert that’s both indulgent and sophisticated. Easy to make, this treat is perfect for coffee and chocolate lovers alike, offering a creamy, melt-in-your-mouth experience.
Ingredients
Scale
- 200g dark chocolate (70% cocoa)
- 1 cup heavy cream (whipped to stiff peaks)
- 2 tbsp espresso (freshly brewed or instant)
- 2 tbsp sugar (optional, depending on sweetness preference)
- 1 tsp vanilla extract (optional)
- A pinch of salt
Instructions
- Melt the Chocolate:
- Break the dark chocolate into pieces and melt it in a heatproof bowl over a double boiler, or microwave in short intervals, stirring between each.
- Once melted, stir in the espresso, sugar, and vanilla extract (if using). Let it cool slightly.
- Whip the Cream:
- In a separate bowl, whip the heavy cream until it forms stiff peaks. Be careful not to overwhip.
- Fold Together:
- Gradually fold the whipped cream into the cooled chocolate mixture. Use a spatula and fold gently to maintain the mousse’s airy texture.
- Chill:
- Spoon the mousse into serving glasses or bowls and refrigerate for at least 2-3 hours (or overnight for best results).
- Serve:
- Garnish with grated chocolate, cocoa powder, or coffee beans for an extra touch before serving.
Notes
- For extra coffee flavor, add more espresso or even a dash of coffee liqueur (like Kahlúa) to the mousse mixture.
- You can use milk chocolate if you prefer a sweeter mousse, but dark chocolate balances the espresso’s bitterness well.
- This mousse can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for melting the chocolate)
- Category: Dessert, Mousse, Chocolate
- Method: Mixing, Folding, Whipping
- Cuisine: French, European, Coffee-Flavored Desserts