Recipe: Espresso Chocolate Mousse

Chocolate can be very sweet and it pairs really well with coffee. This recipe includes espresso as an ingredient for a very tasty dessert that balances the sweetness of chocolate with the bold flavor of the coffee.

 

You can make this dessert an hour or so before serving or even make it a day before. Before refrigeration, it looks almost like a pudding but after some time chilling in the fridge, it thickens and peaks to look, and taste, more like a mousse.

 

SERVES 6

It is very easy to double, triple or even quadruple to make more servings if you’re doing meal prep or hosting a party.

 

PREP TIME: About 20 Minutes

 

COOK TIME: About 3 Minutes

 

CHILL TIME: 1 to 24 Hours

 

TOTAL TIME: At least an hour and a half

 

 

 

Ingredients

• 8 oz semi-sweet chocolate
• 3 large egg yolks
• 2 tsp instant espresso granules
• 6 Tbs sugar
  
• 2 cups heavy cream

Instructions

• Melt the chocolate (either a bowl over boiling water or in small increments in the microwave).
  
• In a saucepan, whisk together the egg yolks, espresso granules, 4 tablespoons of the sugar, and a ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula for 2 minutes, until the coffee dissolves and is blended completely. The color will be a caramel brown.
  
• Add the mixture, to the melted chocolate and whisk until smooth. Refrigerate until completely chilled.
  
• Beat the remaining cream and sugar until stiff.
  
• Remove the chocolate mixture from the fridge, and whisk a little until smooth and mix-able,  then fold the whipped cream in.
  
• Divide mousse into serving cups, or bowls, and chill until needed (at least an hour).
  
• (Optional Step) Decorate however you like or enjoy as is. Here are a few suggestions:
• Whipped cream
• Top with berries
• Chocolate covered coffee beans
• Chocolate shavings
  
• Enjoy!