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ESPRESSO CHOCOLATE MOUSSE WITH WHIPPED CREAM AND RASPBERRIES

Espresso chocolate mousse is a luxurious and indulgent dessert that combines the rich flavors of espresso coffee and smooth, velvety chocolate. It's a delightful blend of two beloved ingredients that come together to create a harmonious and decadent treat.

The dessert typically consists of the following components:

  1. Espresso: Strongly brewed espresso coffee is a key ingredient in this dessert. The robust and slightly bitter notes of the espresso complement the sweetness of the chocolate and add a depth of flavor to the mousse.

  2. Chocolate: High-quality dark chocolate is melted and incorporated into the mousse, contributing its luxurious and deep cocoa flavors. The chocolate not only provides richness but also contributes to the smooth texture of the mousse.

  3. Mousse Base: The mousse base is usually made with a combination of whipped cream and whipped egg whites. This combination creates a light and airy texture that is characteristic of mousses. The whipped cream adds creaminess, while the whipped egg whites contribute to the mousse's fluffiness.

  4. Sweetener: Sugar or another sweetener is added to balance out the bitterness of the espresso and the richness of the chocolate, creating a harmonious flavor profile.

  5. Optional Flavor Enhancements: Some recipes might include additional flavorings such as a touch of vanilla extract, a hint of liqueur (like Kahlúa or Grand Marnier) to enhance the coffee flavor, or a pinch of salt to enhance the overall taste.

The process of making espresso chocolate mousse involves melting the chocolate, preparing the espresso, and then folding these two key components into the whipped cream and whipped egg whites mixture. This mixture is then chilled to allow the flavors to meld and the mousse to set. Once chilled, the mousse is spooned into serving glasses or dishes and can be garnished with grated chocolate, a dollop of whipped cream, chocolate curls, or a dusting of cocoa powder.

ESPRESSO CHOCOLATE MOUSSE WITH WHIPPED CREAM AND RASPBERRIES RECIPE

Yield: 4 servings

To achieve the best results, use high-quality chocolate with 66% or 70% cocoa solids.

INGREDIENTS:

  • 7 ounces bulk bittersweet chocolate, divided

  • 4 tablespoons unsalted or salted butter*, cubed

  • 1 tablespoon instant espresso powder or 2 tablespoons freshly brewed espresso, cooled

  • 2 cups heavy whipping cream, divided

  • 1 teaspoon vanilla bean paste or pure extract

  • 1/8 teaspoon kosher salt (*omit if using salted butter)

  • 4 large egg yolks

  • 1/2 cup plus 1 tablespoon granulated sugar

  • Raspberries or chocolate curls, for topping

  • Powdered sugar (optional)

Preparation:

  1. Prepare an ice bath in a large bowl and set aside.

  2. Using a vegetable peeler, shave approximately 1 ounce of chocolate curls from the bulk chocolate. Transfer the curls to a small prep bowl and set aside. Using a serrated knife, chop the remaining chocolate into small pieces.

Cooking the Mousse:

  1. To a medium saucepan set over medium heat, add 2 inches of water and bring to a simmer. To a medium heatproof bowl, add the chopped chocolate, butter, and espresso powder and set the bowl over the simmering water; stir until the chocolate is melted and the mixture is smooth. Remove bowl from heat and set aside.

  2. To a medium heatproof mixing bowl, whisk the egg yolks and sugar until smooth. To a medium saucepan set over medium heat, heat 3/4 cup of heavy whipping cream, vanilla and salt. Bring to a simmer. Temper the yolks by slowly adding the warm cream mixture into the yolks, 1 ladle at a time, whisking continuously. When about a third of the cream mixture has been added to the yolks, pour the warmed yolk mixture back into the saucepan with the rest of the cream and return to the stove over medium heat. Cook, stirring constantly until the mixture thickens and reaches 160°F (71°F) on an instant-read thermometer. Do not allow the mixture to boil.

  3. Whisk the chocolate mixture into the egg mixture until smooth. Strain the combined mixture through a fine-mesh strainer into a clean medium bowl over an ice bath stirring until the mixture is cool and thick. Cover the surface with plastic wrap and refrigerate until ready to use.

  4. To the bowl of a stand mixer fitted with a whisk attachment, add the remaining heavy whipping cream and whisk until soft peaks form. Reserve 1/2 cup of the whipped cream for garnish, cover with plastic wrap and refrigerate. Fold the remaining whipped cream into the chocolate mixture until thoroughly incorporated, the mousse is smooth and the color is even.

Serve and Enjoy:

Spoon the mousse into individual serving dishes. The mousse can be served immediately or chilled up to 24 hours before serving. Top with the reserved chilled whipped cream, raspberries, powdered sugar or chocolate curls. [Optional - Dust with powdered sugar.]

Note: You can change up the flavors by substituting raspberries with sliced oranges or do a s’mores twist by adding mini marshmallows and pieces of graham crackers. The toppings are endless….!