Dessertsbluejeanchef
Chocolate Espresso Mousse
If you love chocolate and you love coffee, you'll be in heaven with this Chocolate Espresso Mousse! It's easy to make with very little cooking. Best made the day you are going to enjoy it.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 The Blue Jean Chef, Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- whisk
📝 Preparation Steps
1
Melt the chocolate and butter together in a double boiler or in a bowl in the microwave. Let the chocolate cool slightly. Add the egg yolks to the chocolate one at a time, beating well between each addition. Add the vanilla extract and the instant espresso powder and mix well.
butter2 tablespoonsegg yolks2instant espresso powder1 teaspoon
2
Whip the egg whites to soft peak stage (when the egg whites will almost stand up on their own at the end of the whisk – looking like a chocolate kiss). Add the sugar and beat again until glossy.
egg whites2sugar4 teaspoonssugar espresso beans (for garnish)2 tablespoons
3
In a separate bowl, whip the heavy cream until it reaches soft peaks.
4
Fold the egg whites into the chocolate mixture carefully, trying not to deflate the egg whites too much. Then, fold in the whipped cream and combine gently until no more streaks of white appear.
egg whites2
5
Transfer to individual serving bowls or glasses. Refrigerate for ⏱️ 30 minutes, and then serve garnished with a dollop of whipped cream and an espresso bean or two. If you make the mousse ahead of time and store it in the refrigerator, let it sit out on the kitchen counter for 20 to ⏱️ 30 minutes before serving.
Nutrition Facts
calories
371 kcal
fat Content
29 g
serving Size
4 g
fiber Content
2 g
sugar Content
14 g
sodium Content
93 mg
protein Content
5 g
cholesterol Content
155 mg
carbohydrate Content
20 g
saturated Fat Content
17 g
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