Velvety Chocolate Mousse with Espresso Kick
Rich dark chocolate mousse gets a jolt of espresso for a silky, cloud-light dessert.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
This mousse layers melted dark chocolate with freshly brewed espresso, folding whipped cream and airy egg whites for a texture that's rich yet light. Chilling allows the flavors to deepen while the mousse sets into a smooth, spoonable finish. Serve it in small glasses after a dinner party or as a make-ahead weeknight treat.
Ingredients
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons brewed espresso, cooled
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder, for dusting
Method
-
Set a heatproof bowl over a saucepan of barely simmering water and melt the chopped chocolate, stirring occasionally until smooth.
-
Stir the cooled espresso into the melted chocolate until fully combined, then remove from heat and let cool slightly.
-
Whisk the egg yolks into the warm chocolate mixture one at a time until glossy and fully incorporated.
-
In a clean bowl, beat the egg whites and salt with an electric mixer on medium speed until foamy, then gradually add the sugar and beat until stiff, glossy peaks form.
-
In a separate bowl, whip the cold heavy cream and vanilla extract until soft peaks form.
-
Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream until just combined.
-
Fold the beaten egg whites into the chocolate mixture in two additions, working gently to keep the mousse airy.
-
Divide the mousse evenly among six serving glasses or ramekins.
-
Cover and refrigerate until set.
-
Dust the chilled mousse with cocoa powder just before serving.
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Velvety Chocolate Mousse with Espresso Kick
This mousse layers melted dark chocolate with freshly brewed espresso, folding whipped cream and airy egg whites for a texture that's rich yet light. Chilling allows the flavors to deepen while the mousse sets into a smooth, spoonable finish. Serve it in small glasses after a dinner party or as a make-ahead weeknight treat.
4 hr 15 min 6 servings 320 cal
Ingredients
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons brewed espresso, cooled
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder, for dusting
Method
- 1
Set a heatproof bowl over a saucepan of barely simmering water and melt the chopped chocolate, stirring occasionally until smooth.
- 2
Stir the cooled espresso into the melted chocolate until fully combined, then remove from heat and let cool slightly.
- 3
Whisk the egg yolks into the warm chocolate mixture one at a time until glossy and fully incorporated.
- 4
In a clean bowl, beat the egg whites and salt with an electric mixer on medium speed until foamy, then gradually add the sugar and beat until stiff, glossy peaks form.
- 5
In a separate bowl, whip the cold heavy cream and vanilla extract until soft peaks form.
- 6
Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream until just combined.
- 7
Fold the beaten egg whites into the chocolate mixture in two additions, working gently to keep the mousse airy.
- 8
Divide the mousse evenly among six serving glasses or ramekins.
- 9
Cover and refrigerate until set.
- 10
Dust the chilled mousse with cocoa powder just before serving.