Description
Rich, decadent, and airy Chocolate Coffee Mousse. Combines bittersweet and milk chocolate with a hint of espresso for an unforgettable flavor.
Ingredients
Scale
- 1 cup (240ml) heavy cream, cold
- 4 ounces (115g) bittersweet chocolate, finely chopped
- 2 ounces (57g) milk chocolate, finely chopped
- 2 large eggs, separated
- 1/4 cup (50g) granulated sugar, divided
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- Pinch of salt
- Chocolate shavings, for garnish (optional)
- Whipped cream, for serving (optional)
Instructions
- In a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water!), combine the bittersweet and milk chocolate. Stir occasionally until the chocolate is completely melted and smooth.
- While the chocolate is melting, in a small bowl, dissolve the instant espresso powder in the hot water.
- Once the chocolate is melted and smooth, remove the bowl from the heat and stir in the dissolved espresso. Mix well until everything is evenly combined.
- Let the chocolate mixture cool slightly for about 5-10 minutes.
- In a separate bowl, whisk the egg yolks with half of the granulated sugar (1/8 cup or 25g) until they are pale yellow and slightly thickened.
- Slowly drizzle a small amount of the cooled chocolate mixture into the egg yolk mixture while whisking constantly.
- Once you’ve tempered the egg yolks, pour the egg yolk mixture into the remaining chocolate mixture and whisk until everything is smooth and well combined. Add the vanilla extract and a pinch of salt.
- In a clean, grease-free bowl (stainless steel or glass works best), add the egg whites.
- Using an electric mixer (either a stand mixer or a hand mixer), beat the egg whites on medium speed until soft peaks form. Soft peaks are when the whites hold their shape but the tips droop slightly.
- Gradually add the remaining granulated sugar (1/8 cup or 25g) to the egg whites, one tablespoon at a time, while continuing to beat on medium speed.
- Continue beating the egg whites until stiff, glossy peaks form. Stiff peaks are when the whites hold their shape and the tips stand straight up.
- Place the bowl and whisk (or beaters) in the freezer for about 15 minutes before whipping the cream.
- Pour the cold heavy cream into the chilled bowl and whip with an electric mixer on medium speed until soft peaks form.
- Gently fold about one-third of the whipped egg whites into the chocolate mixture. Use a rubber spatula and gently cut down through the center of the mixture, then fold the spatula over to bring the bottom of the mixture to the top. Rotate the bowl and repeat until the egg whites are partially incorporated.
- Gently fold in the remaining whipped egg whites in two additions, using the same folding technique.
- Gently fold in the whipped cream in two additions, using the same folding technique.
- Divide the mousse evenly among individual serving dishes or glasses.
- Cover the serving dishes with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
- Before serving, garnish the mousse with chocolate shavings and a dollop of whipped cream, if desired.
Notes
- Be careful not to burn the chocolate when melting.
- Make sure there are no traces of yolk in the egg whites, as this can prevent them from whipping properly.
- Don’t overwhip the egg whites or the cream.
- Fold the egg whites and whipped cream gently to avoid deflating them.
- Chilling the mousse is essential for the flavors to meld and the texture to set.
- Prep Time: 30 minutes
- Cook Time: 10 minutes