Espresso Chocolate Mousse

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

Prep Time20

Cook Time5

Total Time27

Servings: servings

Calories: 269kcal

Author: Sandra

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

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

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