by: Kate McMillan
Cook Time
5 minutes
Prep Time
15 minutes
Refrigeration Time
6 hours
Yield
6 servings
Total Time
5 minutes
Prep Time
15 minutes
Yield
6 servings
summary
A decadent but simple dessert for a special occasion, this chocolate espresso mousse recipe is sure to please a crowd—the addition of espresso adds a lovely depth. Top with freshly whipped cream and a dusting of chocolate shavings, and you have a super impressive dessert.
ingredients
- 1 cup heavy cream
- 3 eggs, whites and yolks separated
- 2 teaspoons granulated sugar
- 4 ounces semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
- 1 shot brewed espresso, at room temperature
- Whipped cream, to serve
- Chocolate shavings, to serve
directions
- Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until you have stiff peaks, about 3 minutes. Transfer to a small bowl and set aside.
- Wash and dry the bowl thoroughly and add the egg whites. Whisk on high until you have soft peaks, about 2 minutes. Sprinkle in the sugar and continue to whisk until you have stiff peaks, about 2 more minutes. Set aside.
- Set a pan of water over medium-high heat. Once it begins to simmer, reduce the heat to low. Add the chocolate and butter to a heatproof bowl and set over the top of the pan of water to create a double boiler. Using a wooden spoon to stir occasionally, cook until the chocolate and butter have completely melted. Remove from the heat and stir in the espresso. Allow the chocolate mixture to cool for 3 minutes and then stir in the egg yolks.
- Gently fold half of the whipped cream into the chocolate mixture. Next fold in half of the egg whites. Once mostly combined, add the remainder of the egg whites, and then finish with the second half of the whipped cream. Cover the bowl and chill for at least 6 hours and up to 24 hours.
- To serve, pipe or spoon the chocolate espresso mousse into serving cups and top with whipped cream and shaved chocolate.
notes
Keeping the whipped egg whites and cream at room temperature helps because chocolate doesn’t like big variations in temperature, so do not refrigerate them.
The easiest way to make chocolate shavings is to use a Microplane.
You can substitute bittersweet chocolate in this recipe, but increase the sugar by 2 teaspoons if you do.
This chocolate espresso mousse recipe needs time in the refrigerator to set up—plan accordingly.
