Espresso Chocolate Mousse
Oh so rich and chocolate-y! Treat yourself and your loved ones to this delicious and decadent dessert!
Servings Prep Time
10servings 20minutes
Cook Time Passive Time
5minutes 2hours or overnight
Servings Prep Time
10servings 20minutes
Cook Time Passive Time
5minutes 2hours or overnight
Ingredients
Mousse
Whipped Cream Topping
Instructions
Mousse
  1. Melt the chocolate with 2/3 cup cream in the top of a double boiler over barely simmering water. Stir until smooth and glossy. Set aside to cool to room temperature.
  2. With an electric mixer on high speed, whip the remaining cream, sugar and espresso until stiff peaks form. Gently fold a small amount of the whipped cream into the cooled chocolate. Completely dissolve gelatin in warm water and fold into the cream and chocolate mixture. Fold this mixture back into the remaining cream until smooth. Spoon into 10 espresso cups or dessert bowls. Put in the refrigerator until set (about 2 hours) or overnight.
Whipped Cream Topping
  1. With an electric mixer on high speed, whip cream, powdered sugar and vanilla until stiff peaks form. Place whipped cream into a pastry bag fitted with a 1A round tip. Pipe on top of the mousse. You can also spoon the whipped cream onto the top. Sift cocoa powder over the top. Enjoy!
Recipe Notes

Recipe adapted from Food.com.