Chocolate Espresso Mousse
Indulge in the decadence of Chocolate Espresso Mousse, a dreamy dessert that marries the richness of dark chocolate with the bold intensity of freshly brewed espresso. This no-bake treat comes together effortlessly in just 20 minutes of prep time, making it a perfect choice for dinner parties or an elegant weeknight indulgence. The recipe combines velvety whipped cream, glossy stiff-peaked egg whites, and a hint of vanilla for a light and airy texture, while a touch of espresso adds a delightful depth of flavor. Topped with a dollop of whipped cream and a dusting of cocoa powder, this mousse is as visually stunning as it is delicious. Serve it chilled and watch it disappear—it's a surefire hit for chocolate and coffee lovers alike!
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Ingredients
- 200 grams dark chocolate (70% cocoa)
- 60 ml espresso (freshly brewed)
- 250 ml heavy cream
- 3 large egg whites
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 0 whipped cream (optional, for topping)
- 0 cocoa powder (optional, for garnish)
Directions
Step 1
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
Step 2
Brew 60 ml of fresh espresso, and while still hot, pour it over the chopped chocolate. Allow it to sit for 1-2 minutes.
Step 3
Stir the chocolate and espresso mixture until smooth and fully melted. Let it cool slightly to room temperature.
Step 4
In a separate bowl, whip the heavy cream until soft peaks form, then place it in the refrigerator to keep chilled.
Step 5
In another clean bowl, beat the egg whites with a pinch of salt until they start to foam. Gradually add the granulated sugar, a little at a time, while continuing to beat until stiff, glossy peaks form.
Step 6
Gently fold the cooled chocolate mixture into the whipped cream using a spatula. Add the vanilla extract and mix until combined.
Step 7
Next, slowly fold the beaten egg whites into the chocolate and cream mixture in three additions. Be gentle to maintain the mousse's light and airy texture.
Step 8
Divide the mousse evenly into serving glasses or bowls, smoothing the tops if needed.
Step 9
Refrigerate the mousse for at least 3 hours, or until fully set.
Step 10
Before serving, optionally top with a dollop of whipped cream and a dusting of cocoa powder for garnish.
Nutrition Facts
| Serving size | (684.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2353.4 |
| Total Fat 174.2g | 0% |
| Saturated Fat 102.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 260mg | 0% |
| Sodium 443.0mg | 0% |
| Total Carbohydrate 149.7g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 100.3g | |
| Protein 27.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 173.6mg | 0% |
| Iron 24.4mg | 0% |
| Potassium 1733.4mg | 0% |
Source of Calories