How to make your own Espresso Chocolate Mousse

You've just enjoyed a delicious meal with friends and it's time for dessert. Are you going for an espresso or something else? At KoffiePiraat, you don't have to choose. We just subtly add the espresso to the dessert. That way, you kill two birds with one stone.

Ingredients for 4 persons

20 ml espresso (but more is always possible)

150 grams of chocolate (You choose the flavor that suits you)

160 ml whipped cream

50 grams of icing sugar

2 eggs

250 grams mascarpone

Sugar

Optional: Fruits such as strawberries and raspberries

Preparation method

You start immediately with the espresso. Make a small cup of espresso and let the cup cool down. Don't forget to ask your friends or family if they don't fancy a cup of coffee themselves. While waiting, you have enough time to whip the cream until stiff. Put about a quarter of the whipped cream aside, we'll only use this at the end.

Take the two eggs and separate the egg whites from the egg yolks. Make sure you put them both in a separate bowl. Add the icing sugar to the egg whites and beat until stiff peaks form. Don't worry if this doesn't happen right away, you have to be patient. You're not done beating yet. After the egg whites, you still have to beat the egg yolks until fluffy. Fortunately, this goes a lot faster than the egg whites.

Melting chocolate

It’s time to melt the chocolate. This doesn’t have to be difficult, but you do need to know how to do it. There are two ways to do this: using steam or a microwave. Luckily, both methods are very simple. And speaking of chocolate? You can also use chocolate chips. These are small pieces of chocolate that melt a lot easier.

Melt chocolate over warm water

The classic way to melt chocolate is called au bain-marie. With this method you break the chocolate into small pieces and place it in a heatproof (glass or earthenware) bowl. Place a saucepan with a small layer of water on the stove and place the bowl above the pan. Make sure that the bowl is larger than the pan. The bottom of the bowl should not touch the water but the pan must be closed properly.

The pan should be on a low fire. The water does not have to boil hard, you only need the steam. The hot steam heats the bowl, which melts the chocolate. Stir the chocolate regularly until everything has melted.

Melt chocolate in the microwave.

New technology also brings new possibilities. In the microwave it is very easy to melt chocolate. Break the chocolate into small pieces and place them in a bowl (that is microwave safe). Heat the chocolate for 30 seconds at 500 Watt. Open the door and stir the chocolate well. Keep repeating this process until the chocolate has melted. The more chocolate, the more often you have to repeat this process. Make sure you keep stirring well every 30 seconds.

Is the chocolate melted? Mix the chocolate with the espresso and egg yolks. Finally add the whipped cream and egg whites and mix well again. Pour the chocolate mix into four different cups and put them in the fridge for 2 hours.

Time to build.

It’s time to make your dessert. Mix the mascarpone with the whipped cream you set aside and a little bit of sugar. Take the espresso chocolate mousse out of the fridge and add a layer of mascarpone on top. If you like, this is the time to add the raspberries or strawberries.
Ta-da: it's time to enjoy your coffee dessert.