Two weeks ago David & I had a dinner date with our friends, Jeff & Debby. We try to get together for dinner once a month. It was Jeff & Debby's turn to do dinner. It's always so nice to go over to their house and have dinner made for us. Jeff made us lamb burger sliders with feta and bacon with roasted veggies and a simple green salad. Dinner was delicious, but unfortunately I wasn't feeling that well. I had offered to bring dessert, and since Debby tries to stick to a gluten-free diet, I thought I'd make her this mousse recipe.
I absolutely love the taste of coffee infused desserts and this one was no exception. The mousse was creamy yet light and fluffy. I wanted to dive right into it. The chocolate flavor was intense but well balanced by the espresso. I didn't think the espresso flavor was overpowering by any means, but rather the perfect accompaniment to the chocolate.
This is one of my favorite chocolate mousse recipes to date. Only one better or as good would be the recipe Jeff made for us once before! If you love chocolate mousse and coffee, this is your recipe. It pairs well with red wines or ports. Go ahead, give it a try! You know you wanna...
Chocolate Espresso Mousse
Recipe from Bon Appetit
1/2 cup chilled heavy whipping cream
4 large eggs yolks
1/4 cup espresso or strong coffee, room temp.
3 tablespoons sugar, divided
1/8 teaspoon salt
6 oz semi sweet chocolate
2 large egg whites
1. Beat whipping cream until stiff peaks form.
2. In a metal bowl; whisk together egg yolks, espresso, 2 tablespoons sugar, and salt over a pot of simmering water. Don't let the metal bowl touch the simmering water. This is known as a double boiler. Whisk the ingredients together until it doubles in volume and thickens up. I whisked for about 3-5 minutes.
3. Remove the metal bowl from the pot of simmering water and add the chocolate. Stir until completely combined and set aside.
4. In the bowl of an electric mixer; beat the egg whites on high until foamy. Slowly add in the remaining 1 tablespoon of sugar and continue beating until firm peaks form.
5. Fold egg whites into chocolate mixture in two additions. Fold in whipped cream until blended. Pour into 4-6 ramekins or cups and refrigerate for at least 2 hours before serving.
*You could serve this with more homemade whipped cream on top.