Espresso Chocolate Mousse

 
20 MINS

2 Hours Chilling Time

Serves 4

METHOD

1. Prepare the Chocolate
Begin by finely chopping the dark chocolate. The higher the cocoa content, the richer the flavour of your mousse will be. Set it aside in a heatproof bowl.

2. Brew Espresso:
Brew 2 shots of espresso. If you don't have an espresso machine, you can use strong, freshly brewed coffee as a substitute. Pour the hot espresso over the chopped chocolate. Allow it to sit for a minute to melt the chocolate.

3. Mix the Chocolate Espresso:
After the chocolate has melted, stir the mixture until it becomes smooth and glossy. Set it aside to cool.

4. Prepare the Espresso Mousse Base:
Separate the egg yolks from the whites. Place the egg yolks in a large mixing bowl. Add granulated sugar, vanilla extract, and a pinch of salt. Whisk the ingredients together until they become pale and fluffy. Slowly pour the chocolate-espresso mixture into the egg yolk mixture while continuously whisking to combine. This will create a luscious, coffee-infused base for your mousse.

5. Whip the Cream:
In a separate mixing bowl, whip the heavy cream until stiff peaks form. This will give your mousse a light and airy texture. Gently fold the whipped cream into the chocolate-espresso mixture. Use a spatula and make sure to keep the mousse light and fluffy.

6.Beat the Egg Whites:
In another clean, dry bowl, whip the egg whites until they form stiff peaks. This will add a delicate fluffiness to your mousse. Carefully fold the whipped egg whites into the chocolate-espresso mixture. This will further lighten the mousse and give it a wonderful texture.

7. Chill and Serve:
Spoon the espresso chocolate mousse into serving glasses or bowls. Place them in the refrigerator and let them chill for at least 2 hours or until set. Just before serving, dust the mousse with cocoa powder and top with chocolate shavings for an extra touch of elegance. Serve your Espresso Chocolate Mousse cold and enjoy the divine combination of coffee and chocolate flavours!