Mocha Mousse
Indulge in the decadent elegance of Mocha Mousse, a luscious dessert that perfectly balances bittersweet chocolate and bold espresso for a rich, velvety treat. This no-bake recipe combines smooth chocolate ganache with airy whipped cream and fluffy, beaten egg whites, creating a light yet indulgent texture that melts in your mouth. With just 20 minutes of preparation time, this sophisticated dessert is as effortless as it is impressive. Topped with dark chocolate shavings or a sprinkle of cocoa powder, it’s the perfect way to elevate any dinner party or satisfy your chocolate cravings in style. Serve chilled in individual glasses for an irresistible finale that blends silky sweetness with a pop of espresso intensity.
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Recipe Information
Ingredients
- 200 grams bittersweet chocolate
- 240 milliliters heavy cream (cold)
- 2 teaspoons instant espresso powder
- 2 tablespoons granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- optional dark chocolate shavings or cocoa powder (for garnish)
Instructions
1. Chop the bittersweet chocolate into small, even pieces and place them in a heatproof bowl.
2. In a small saucepan over medium heat, pour 120 milliliters (half of the heavy cream) and gently heat until warm but not boiling. Remove from heat and stir in the instant espresso powder until dissolved.
3. Pour the warm cream mixture over the chopped chocolate. Allow it to sit undisturbed for 2 minutes to soften the chocolate, then whisk until smooth and glossy. Set aside to cool slightly.
4. Separate the eggs, placing the yolks in a small bowl and the whites in a separate clean, grease-free bowl.
5. Add the granulated sugar, vanilla extract, and a pinch of salt to the egg yolks. Whisk until slightly thickened and pale. Stir this mixture into the cooled chocolate mixture until fully combined.
6. Using an electric mixer or a whisk, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the chocolate mixture in two additions, being careful not to deflate the mixture.
7. In another clean bowl, whip the remaining 120 milliliters of heavy cream until soft peaks form. Fold the whipped cream gently into the chocolate-espresso mixture until fully incorporated, creating a light and airy mousse.
8. Spoon the mocha mousse into individual serving glasses or bowls. Cover and chill in the refrigerator for at least 2 hours or until set.
9. Before serving, garnish with dark chocolate shavings or a dusting of cocoa powder, if desired.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 129.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 368 mg | 28% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1457 mg | 31% | |
*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.
