Chocolate Espresso Mousse

by Kelli H. on August 25, 2013

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.

At first when I offered to bring a gluten-free dessert, I was a little worried about my options. Luckily there are so many gluten-free dessert recipes out there! It was so simple to find one. Since David had just received his new Silvia espresso machine, I thought an espresso infused dessert would be fun.

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.

{ 10 comments… read them below or add one }

Anonymous August 25, 2013 at 2:45 pm

sounds good (Melissa)

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Made in Sonoma August 26, 2013 at 9:46 pm

Thanks, Melissa!

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lifeofdi.com August 25, 2013 at 4:30 pm

Coffee infused desserts are delicious. I really love Tiramisu, Coffee Ice Cream and, actually, just espresso itself for an after-dinner treat 🙂

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Made in Sonoma August 26, 2013 at 9:46 pm

me toooooooo

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Maren August 26, 2013 at 8:50 pm

okay… now I need an espresso maker.

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Meghan @ Travel, Wine, Dine August 26, 2013 at 9:18 pm

This looks incredible!

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Made in Sonoma August 26, 2013 at 9:46 pm

Thanks!

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Valerie @ From Valerie's Kitchen August 27, 2013 at 2:31 am

It has been such a long time since I’ve had chocolate mousse. I think I need to do something about that! I’m sure the coffee just takes this over the top.

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Marin mama cooks August 28, 2013 at 2:24 pm

I love that you’re putting that new espresso machine to work! I love the combination of chocolate and coffee as well. I think some people are put off by the combination, but coffee really brings out the chocolate flavor in my opinion! I use it in my chocolate cake and it makes the chocolate pop! xoxo, Jackie

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natalie @ once upon a cutting board August 29, 2013 at 2:16 am

I love coffee desserts too and your mousse looks like it has the perfect texture!

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