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Espresso Chocolate Mousse Recipe

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4.4 from 32 reviews

  • Author: Ava
  • Total Time: 27 minutes plus chilling time
  • Yield: 10 servings

Description

This rich and creamy Espresso Chocolate Mousse combines the intense flavors of semi-sweet chocolate and espresso, lightened with whipped cream and set to perfection with gelatin. Topped with a fluffy vanilla whipped cream and a dusting of unsweetened cocoa powder, this elegant dessert is perfect for chocolate and coffee lovers alike.

Ingredients

Mousse

  • 3 (4 oz) semi-sweet chocolate bars (for baking)
  • 2 cups whipping cream (divided)
  • 3 tablespoons powdered sugar
  • 2 teaspoons instant espresso powder
  • 1 packet unflavored gelatin
  • 1/4 cup warm water

Whipped Cream Topping

  • 1 cup whipping cream (chilled)
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Unsweetened cocoa powder (for garnish)

Instructions

  1. Temper the Chocolate: Fill the bottom of a double boiler halfway with water and bring to a simmer over medium heat. Turn the heat to low and add the chocolate and 2/3 cup of the cream to the top part of the double boiler. Stir constantly until the chocolate melts and the mixture becomes smooth and glossy. Remove from heat and set aside to cool to room temperature.
  2. Prepare the Mousse Base: While the chocolate cools, add the remaining cream, powdered sugar, and instant espresso to a medium bowl or stand mixer. Whip the mixture on high speed until stiff peaks form, ensuring a light and airy texture.
  3. Combine Chocolate and Cream: Gently fold a small amount of the whipped cream into the cooled chocolate mixture to lighten it. In a separate small bowl, dissolve the unflavored gelatin completely in warm water. Once dissolved, fold the gelatin mixture into the chocolate and cream blend carefully.
  4. Fold in Remaining Cream: Carefully fold the chocolate and gelatin mixture back into the remaining whipped cream until the mousse is smooth and fully combined. Avoid overmixing to maintain the airy texture.
  5. Chill the Mousse: Spoon the mousse evenly into 10 espresso cups or dessert bowls. Refrigerate until fully set, about 2 hours, or preferably overnight for best texture.
  6. Prepare Whipped Cream Topping: In a medium bowl or stand mixer, add the chilled whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a 1A round tip, or use a spoon for topping.
  7. Garnish and Serve: Pipe or spoon the whipped cream topping onto the set mousse. Just before serving, sift a light dusting of unsweetened cocoa powder over the top for an elegant finish.

Notes

  • For best results, chill all cream beforehand to ensure optimal whipping.
  • If you do not have a double boiler, use a heatproof bowl placed over a pot of simmering water.
  • The mousse can be made a day ahead and refrigerated to deepen flavors.
  • Use high-quality semi-sweet chocolate for the richest taste.
  • Instant espresso powder can be substituted with a strong brewed espresso concentrate if desired.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/espresso-chocolate-mousse-recipe/