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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Recipe Information
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
- whipped cream (optional, for topping)
- cocoa powder (optional, for garnish)
Instructions
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
Brew 60 ml of fresh espresso, and while still hot, pour it over the chopped chocolate. Allow it to sit for 1-2 minutes.
Stir the chocolate and espresso mixture until smooth and fully melted. Let it cool slightly to room temperature.
In a separate bowl, whip the heavy cream until soft peaks form, then place it in the refrigerator to keep chilled.
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.
Gently fold the cooled chocolate mixture into the whipped cream using a spatula. Add the vanilla extract and mix until combined.
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.
Divide the mousse evenly into serving glasses or bowls, smoothing the tops if needed.
Refrigerate the mousse for at least 3 hours, or until fully set.
Before serving, optionally top with a dollop of whipped cream and a dusting of cocoa powder for garnish.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 100.3 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
