Chocolate Cappuccino Mousse
Indulge in the luxurious decadence of Chocolate Cappuccino Mousse, a dessert that perfectly blends bold espresso flavors with rich, velvety dark chocolate. This elegant treat features a silky mousse made by combining melted dark chocolate with a hint of espresso, creamy whipped heavy cream, and a touch of vanilla for added depth. Elevated with a garnish of dark chocolate shavings and a dusting of cocoa powder, each spoonful offers a satisfying balance of sweetness and sophistication. With only 20 minutes of prep time, this no-bake dessert is ideal for dinner parties, romantic evenings, or anytime you need a little indulgence. Creamy, airy, and irresistibly smooth, this mousse is a coffee and chocolate lover's dream. Try this showstopping recipe that’s as easy to make as it is impressive to serve! Keywords: chocolate cappuccino mousse, dessert recipe, espresso mousse, no-bake chocolate dessert, dark chocolate mousse.
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Ingredients
- 200 grams dark chocolate
- 400 milliliters heavy cream
- 2 teaspoons instant espresso powder
- 2 tablespoons water
- 3 large egg yolks
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 50 milliliters whipped cream
- 20 grams dark chocolate shavings (for garnish)
- 1 teaspoon cocoa powder (for garnish)
Directions
Step 1
Finely chop the dark chocolate and place it in a heatproof bowl.
Step 2
Combine the instant espresso powder and water in a small bowl, stirring until dissolved. Set aside.
Step 3
In a small saucepan, heat 200 ml of heavy cream over medium heat until it begins to simmer. Do not let it boil.
Step 4
Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then gently whisk until the chocolate is fully melted and the mixture is smooth.
Step 5
Stir in the dissolved espresso mixture and vanilla extract. Allow the chocolate mixture to cool slightly.
Step 6
In a mixing bowl, combine the egg yolks and granulated sugar. Whisk vigorously until the mixture is pale and creamy, about 2-3 minutes.
Step 7
Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling. Set this mixture aside to cool completely.
Step 8
In a separate bowl, whip the remaining 200 ml of heavy cream to soft peaks using an electric mixer or whisk.
Step 9
Gently fold the whipped cream into the cooled chocolate mixture in two additions. Be careful not to overmix to preserve the mousse’s airy texture.
Step 10
Divide the mousse evenly into serving glasses or bowls. Cover and refrigerate for at least 2 hours or until set.
Step 11
Before serving, top each mousse with a dollop of whipped cream, a sprinkle of cocoa powder, and dark chocolate shavings.
Nutrition Facts
| Serving size | (769.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2958.3 |
| Total Fat 221.3g | 0% |
| Saturated Fat 126.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 976.6mg | 0% |
| Sodium 199.3mg | 0% |
| Total Carbohydrate 190.4g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 160.4g | |
| Protein 24.9g | 0% |
| Vitamin D 60.0IU | 0% |
| Calcium 226.3mg | 0% |
| Iron 26.1mg | 0% |
| Potassium 1660.0mg | 0% |
Source of Calories