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Chocolate Espresso Mousse

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Want to know why this is the best tasting mousse ever, besides the chocolate, the bold coffee flavor, the smoothness, the light texture—but not so much that it dissipates before you get the richness of the chocolate? I’ll tell you—the best thing about this mousse is I actually finished it.

Chocolate Espresso Mousse via Bakers Royale

Yup, there’s a story here. Because that’s what happens when you try to separate eggs with a baby saddled to your hip— it’s a messy affair. So what that it took me 10 eggs to yield the needed 4. That’s what happens when the bowl gets pulled out from under you and onto the floor, or after starting over, the same curious 8-month-old hands decide to pull your hands to his mouth to taste what it is you’re doing.

Yeah, so what.

Chocolate Espresso Mousse | Bakers Royale

It only matters if you curse, and your 7-year-old happens to walk by and say, “Mom . . .cusser”. Whoops. It was a one-off. Promise. At least that’s my story and I’m sticking to it.

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Chocolate Espresso Mousse

Yield: Serves 6

Ingredients:

  • 8 oz. chocolate (65% cacao), coarsely chopped
  • 1/4 cup milk, warmed
  • 2 tablespoon unsweetened cocoa powder
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 teaspoons instant coffee granules (I used one Starbucks Via)
  • 2 egg whites
  • 1/2 teaspoon salt
  • 1 cup whipping cream
  • 1/4 cup granulated sugar

 

Directions:

Place chocolate in a heatproof bowl over a saucepan of simmering water, whisk and and stir occasionally until chocolate is melted and smooth, about 2-3 minutes. In a steady stream, add milk to chocolate, stirring to combine. Stir in cocoa powder and continue to whisk until well combined. Set aside.

Place yolks and 1/4 cup  sugar in an electric mixer bowl fitted with a whisk attachment. Beat on medium speed until thick and pale, about 2-3 minutes. Fold mixture into chocolate, then stir in the coffee and salt; set aside.

Place the 2 egg whites and a pinch of salt in a clean electric mixer bowl fitted with a whisk attachment. Beat whites on medium high speed until soft peaks form, about 1-2 minutes. In a steady stream, gradually add remaining sugar and beat on low until glossy, about 1-2 minutes. Fold into chocolate mixture, then divide it between six serving glasses and refrigerate until firm about 2-3 hours.

Remove chilled mousse from refrigerator and set aside to make whipped cream. Place whipping cream and sugar in a medium bowl and vigorously beat until soft peaks from. Transfer whipped cream to a pastry bag fitted with an open star tip and pipe onto mousse. *Optional: Garnish with a dusting of crushed almonds and finely grated chocolate

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Comments

  14. I just made mousse for a recipe yesterday but I’m always up for more! This mousse is perfect, Naomi!

  16. Chocolate and coffee- a classic pairing that I cannot get enough of! This mousse looks heavenly!

  17. This looks like it was totally worth the 6 extra eggs! Chocolate and espresso is heaven.

  21. This looks incredible! Love the photos and such a fun dessert. Hope you are great. Enjoy your weekend! xooxx

  22. I think I’d demolish a few of these…coffee and chocolate are pretty much all i’d take to my desert island. Oh and the family :)

  29. Babies. They’re trouble. :)

    My 6 month old is following closely behind yours. The downside of always cooking with her in the carrier when she was younger means the kitchen is SO exciting.

    As is my iPad -_-

  30. Oh my STARS. This looks incredible and I love the funny story alongside it haha!

  31. Such a perfect combination of flavors and ingredients! Isn’t cooking with an infant such a joy :)

Naomi Robinson

Avatar for Naomi RobinsonWelcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. More about Naomi »

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