Description
Silky and indulgent chocolate mousse infused with bold espresso, layered into elegant cups and topped with fresh whipped cream and a dusting of cocoa powder. A rich yet airy dessert that feels like a café treat made at home.
Ingredients
Units
Scale
- 200 grams dark chocolate, chopped
- 1 1/2 cups heavy cream, divided
- 2 teaspoons espresso powder
- 1/4 cup granulated sugar
- 3 large eggs, separated
- 2 tablespoons unsalted butter
- 1 tablespoon cocoa powder, for dusting
Instructions
- Prepare a saucepan with a few centimeters of water and bring it to a gentle simmer.
- Place chopped dark chocolate and butter in a heatproof bowl set over the simmering water. Stir until melted and smooth, then remove from heat and stir in espresso powder.
- In a separate bowl, whisk egg yolks with granulated sugar until pale and slightly thickened.
- Stir the egg yolk mixture into the melted chocolate until fully combined and smooth.
- In another bowl, whip 1 cup of heavy cream to soft peaks.
- In a clean bowl, beat the egg whites until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture, then carefully fold in the beaten egg whites to keep the mixture airy.
- Spoon the mousse evenly into serving cups and refrigerate for at least 2 hours until set.
- Whip the remaining 1/2 cup heavy cream to soft peaks and spoon or pipe over the chilled mousse.
- Dust lightly with cocoa powder before serving.
Notes
- Use high quality dark chocolate with at least 60 percent cocoa for best flavor.
- Fold gently to maintain a light and airy texture.
- Chill thoroughly before serving to allow the mousse to fully set.
- Add a small pinch of salt to enhance the chocolate flavor if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 18g
- Sodium: 45mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg