180 minutes
A rich and creamy mousse made with bittersweet chocolate and a hint of espresso.
Bittersweet Chocolate, chopped fine
0 oz
tablespoons
Dutch-Processed Cocoa Powder
tablespoons
Brandy
tablespoons
Instant Espresso Powder
teaspoons
Large Eggs, separated
each
tablespoons
teaspoons
Heavy Cream, chilled
cups
1. Melt the Chocolate
Place the chopped bittersweet chocolate, water, Dutch-processed cocoa powder, brandy, and instant espresso powder in a medium heatproof bowl. Set this bowl over a saucepan filled with simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the mixture is smooth and glossy, then remove it from the heat and let it cool slightly.
2. Stir in Egg Yolks
While the chocolate mixture cools, separate the eggs. Place the yolks in one bowl and the whites in another. Stir the egg yolks into the cooled chocolate mixture until fully combined.
3. Whip Egg Whites
Whip the egg whites with the sugar and salt in a clean bowl using a stand mixer or hand-held mixer. Beat until soft peaks form. Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate the mixture.
4. Whip Heavy Cream
Whip the heavy cream in another bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture, again being cautious to maintain the light and airy texture of the mousse.
5. Refrigerate
Pour the mousse into individual serving dishes, cover each with plastic wrap, and refrigerate for at least 2 hours, and up to 24 hours.
6. Serve
When you’re ready to serve, let the mousse sit at room temperature for about 10 minutes. Serve and enjoy your delicious, homemade Bittersweet Chocolate Espresso Mousse.
Mix in a swirl of salted caramel into your prepared mousse before it sets. The salt will contrast beautifully with the sweet caramel and bittersweet chocolate.
Before whipping the cream, infuse it with different flavors. Heat the cream gently with ingredients like a cinnamon stick, cardamom pods, orange peel, or a vanilla bean, then cool and strain before whipping. This imparts a subtle background note that pairs beautifully with chocolate.
If you love the espresso element, enhance it by adding more coffee flavor or using a coffee liqueur like Kahlúa for an even more pronounced coffee-chocolate experience.
Incorporate a small amount of flaky sea salt or smoked salt into the mousse or sprinkle on top before serving. Salt not only enhances the chocolate flavor but also adds a gourmet touch to the dessert.
Incorporate a splash of your favorite liquor, such as rum, brandy, or Grand Marnier, into the chocolate mixture for an adult twist.
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