Oh so rich and chocolate-y! Treat yourself and your loved ones to this delicious and decadent dessert!
Are you ready for a really decadent chocolate dessert? Of course you are! That’s what the holidays are for, right? This espresso chocolate mousse is amazing! I will tell you up front, you won’t taste much of the espresso, but what it does for the chocolate! Oh wow! Chocolate heaven! The espresso brings out the depth and flavor of the chocolate even more. It’s wonderful.
I just can’t get enough of this stuff, but I really do need to control myself. Moderation…all things in moderation.
I served this dessert in these little 3-oz. blue floral espresso cups, which you can purchase in my espresso cup shop. These cups will also soon be available with the saucers, as pictured. Stay tuned!
These small espresso cups are the perfect size for this dessert because it’s very rich. I’m thinking a 3-oz. portion is about all you’ll be able to handle in one sitting. Plus, they’re the perfect serving vessel because of what the dessert is. It’s a sweet presentation. Your guests will love it.
Just look at all of the chocolate-y goodness inside! How can you resist? This dessert is easy to make, yet it’s quite the showstopper. An upscale treat with hardly any effort. That’s my kind of dessert!
Espresso Chocolate Mousse
Equipment
- Double boiler
- Electric mixer
Ingredients
Mousse
- 1 12 oz. package semi-sweet chocolate chips 2 cups
- 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
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.
- 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.
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.
Notes
Nutrition
Kathi @ Laughing Spatula says
Those are absolutely beautiful! I love the little tea cups and the mousse looks to die! Thanks for sharing!
Sandra says
Thanks, Kathi! It really is delicious. 🙂
Sarah says
Espresso? Chocolate? Mousse? Everything about this makes me smile. I can’t wait to make it and give it a taste! XO
Sandra says
Thanks so much, Sarah! I hope you like it. xo
Julia says
Love that you served it in little espresso cups, so cute! Perfect as a dessert instead of coffee after dinner. I have to make it!
Sandra says
Thanks, Julia! Yes, the espresso cups are the perfect size. I hope you will let me know if you do make it!
Sara- The Organic Dietitian says
What a perfect little treat. I am up for anything chocolate!
Sandra says
Thank you, Sara! xo
Levan says
LOVE this! Coffee + mousse is the perfect combination!!
Thanks for sharing this awesome recipe! 🙂
Sandra says
Thank you, Levan! I’m glad you like it. 🙂
just Jo says
Oh these look amazing – I love coffee flavoured desserts (am a bit of a coffee addict altogether). Beautiful little cups too 😀
Sandra says
Thanks, Jo! I’m a coffeeholic too!
Diana L. says
What an elegant and delicious looking dessert. I would love to serve this at my next wine party. This is going straight on to my Wine Party pinterest board. Thanks for sharing!
Sandra says
Fantastic, Diana! Thanks for pinning! 🙂
Farida says
This looks just wow! Coffee and chocolate are my faves! pinned!
Sandra says
Thanks for pinning, Farida!
Noel says
a perfect combination – chocolate and espresso! I’m headed over to look at the shop!! I think I need some of those cups!
(pinned)
Sandra says
Thanks for pinning, Noel! I’m glad you like the cups too!
Lucy @ Bake Play Smile says
Oh wow yum!!!! I love anything with espresso in it…and mousse is always a hit! Thank you so much for all of your support of Fabulous Foodie Fridays throughout the year. Have a wonderful Christmas and New Years! xx
Sandra says
Thanks so much, Lucy! And a big thank you for hosting Fabulous Foodie Fridays! I know it must be a lot of work.
Amy @ Thoroughly Nourished Life says
These are so gorgeous! I love the presentation, and who could say no to a little chocolaty espresso treat? Not me! What a wonderful dinner party dessert that will really delight your guests 🙂
Sandra says
Thanks, Amy! I can’t say no to one either! 😉
Jessica says
Espresso + chocolate are my two favorite things. I want one (all ten?) of these right now!!
Sandra says
Thanks, Jessica! Mine too! I was very sad when these were gone. Fortunately they’re easy to make!
nicole (thespicetrain.com) says
This mousse sounds and looks gorgeous, Sandra! I love how the topping comes bulging out of the adorable cups, so beautiful and inviting! 🙂
Sandra says
Thanks so much, Nicole!
Kayla Ellis says
Sandra,
How do you think this mousse would hold up as a filling for a cake? Just need a better idea of the texture of the mousse.
Thanks,
Kayla
Sandra says
Hi Kayla,
It’s been a few months since I made it, but I think it will hold up okay provided that the top layer of your cake isn’t too heavy. I would let it set up very well in the fridge before you try to use it as a filling for a cake. Let me know how it goes! I love the idea of using it as a filling for a cake.