Espresso Chocolate Mousse

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Looking for a dessert that’s as indulgent as it is elegant? This espresso chocolate mousse might just be the one! While the espresso flavor is subtle, it’s a game-changer for the chocolate. It deepens the richness, transforming each bite into pure chocolate bliss.

Every spoonful feels like a special treat, perfect for date night – or whenever you’re craving something truly decadent. Trust me, it’s hard to resist, but as they say, moderation is key (even if it’s easier said than done)!

Ingredient Overview

• Chocolate. The key to a rich, decadent mousse is quality chocolate. Choose a semi-sweet or dark chocolate bar with 60-70% cacao content. This balance gives a deep, rich flavor without being overly bitter. Look for a good quality brand like Guittard or Ghirardelli.
• Whipping Cream. Choose a heavy whipping cream with at least 36% fat content for the mousse and whipped cream topping. The high fat content is crucial for creating that luscious, velvety texture in both the mousse and the topping. Chilled cream whips up faster and holds its shape longer, so make sure to keep it cold until you’re ready to use it.
• Powdered Sugar. Powdered sugar not only sweetens but also adds a smoother consistency to the mousse and whipped cream. Be sure to sift the sugar beforehand to avoid any lumps.
• Instant Espresso. Although the espresso flavor is subtle, it plays a vital role in amplifying the chocolate. Choose a good-quality instant espresso powder to achieve that depth of flavor. If you can’t find espresso powder, instant coffee can work, but it won’t deliver the same intensity.
• Unflavored Gelatin. Gelatin helps set the mousse and gives it structure without weighing it down. Make sure to fully dissolve the gelatin in warm water to avoid any lumps in the final mousse.
• Vanilla Extract. Use pure vanilla extract for the whipped cream topping to add a layer of fragrant sweetness. It enhances the overall flavor without competing with the chocolate.
• Unsweetened Cocoa Powder. This is optional for garnish, but it adds a visually appealing finish. Go for a good quality Dutch-pressed cocoa powder, like Guittard Cocoa Rouge.

Storage

• Storing the Mousse. Once the mousse has been prepared and portioned into cups or bowls, cover each container tightly with plastic wrap or an airtight lid to prevent the mousse from absorbing any unwanted odors from the fridge. It can be stored in the refrigerator for up to 3 days. If you plan to serve it later, make sure to add the whipped cream topping just before serving.
• Whipped Cream Topping. The whipped cream topping is best made fresh just before serving, but if you need to prepare it in advance, you can store it in the fridge in an airtight container for up to 1 day. To restore its fluffy texture, give it a quick whisk before using.
• Freezing. While freezing the mousse is not ideal due to its creamy texture, you can freeze it if necessary. Freeze the mousse (without the whipped cream topping) in an airtight container for up to 1 month. To serve, transfer it to the fridge and let it thaw overnight. Be aware that the texture might be slightly less smooth after freezing. Avoid freezing the whipped cream topping, as it tends to separate when thawed.

Related Recipes

• Maple Shortbread Cookies Dipped in Dark Chocolate
• Chocolate Chip Peanut Butter Bread
• Chocolate Syrup

Espresso Chocolate Mousse

Oh so rich and chocolate-y! Treat yourself and your loved ones to this delicious and decadent dessert!

Print Recipe Save Saved! Rate

Prep Time:20 minutes mins

Cook Time:5 minutes mins

Total Time:27 minutes mins

Equipment

Double boiler

Electric mixer

Ingredients

Mousse

• 3 4 oz semi-sweet chocolate bars For baking. Note.
• 2 cups whipping cream divided
• 3 tablespoon powdered sugar
• 2 teaspoon instant espresso
• 1 packet unflavored gelatin
• 1/4 cup warm water

Whipped Cream Topping

• 1 cup whipping cream chilled
• 3 tablespoon powdered sugar
• 1/2 teaspoon vanilla
• unsweetened cocoa powder for garnish

US Customary – Metric

Instructions

Mousse

• Fill the bottom of a double boiler halfway with water and bring to a simmer over medium heat. Turn the heat to low and add chocolate and 2/3 cup of the cream to the top of boiler. Stir constantly until chocolate melts and mixture is smooth and glossy. Set aside to cool to room temperature.
  3 4 oz semi-sweet chocolate bars, 2 cups whipping cream
• Meanwhile, add the remaining cream, sugar and espresso to a medium bowl or stand mixer. Whip the mixture on high speed until stiff peaks form.

  Gently fold a small amount of the whipped cream into the cooled chocolate.

  In a small bowl, completely dissolve gelatin in warm water. Once dissolved, fold into the cream and chocolate mixture. Then 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.
  3 tablespoon powdered sugar, 2 teaspoon instant espresso, 1 packet unflavored gelatin, 1/4 cup warm water

Whipped Cream Topping

• Add cream, powdered sugar and vanilla to a medium bowl or stand mixer. Whip mixture on high speed 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. Just before serving, sift cocoa powder over the top.
  1 cup whipping cream, 3 tablespoon powdered sugar, 1/2 teaspoon vanilla, unsweetened cocoa powder

Notes

Use a good quality baking chocolate like Guittard or Ghirardelli. For the richest flavor, go with one with around 60-70% cacao.

 

Nutrition

Calories: 269kcal | Carbohydrates: 7g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 29mg | Potassium: 61mg | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 46mg

Servings: 10 servings

Calories: 269kcal

Author: Sandra

Recipe adapted from Food.com.

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