Chilled Chocolate and Espresso Mousse
Updated: Oct 22
This velvety, opulent mousse gets its unique flavor from aromatic espresso coffee.
Use the good china for company.
225 gr/8oz plain (semisweet) chocolate
45ml/3 tbsp brewed espresso
25g/1oz/2 tbsp unsalted (sweet) butter
Four eggs, separated
Mint sprigs to decorate (optional) mascarpone clotted cream,
to serve (optional)
For the coffee cups
225g/80z plain (semisweet) chocolate
1. Cut a double thickness of 15cm/6in square foil for each chocolate cup. Form it into a cup by wrapping it around a small orange and leaving the edges and corners loose. Remove the orange and gently press the foil case (shell) base on the work surface to form a flat bottom. Make four foil cups in total.
2. Break the chocolate into small pieces for the cups; place in a bowl set over boiling water. Stir the chocolate occasionally until it has melted.
3. Spoon the chocolate into the foil cups, raggedly
spreading it up the sides with the back of a spoon. Chill for 30 minutes or until firm. Peel away the foil gently, beginning at the top edge
4. To make the chocolate mousse, melt the plain chocolate and espresso in a bowl set over a pan of hot water. When the mixture is smooth and liquid, gradually add the unsalted butter, a little at a time. Remove the pan from the heat and add the egg yolks.
5. In a mixing bowl, whisk the egg whites until stiff but not dry, then fold into a bowl and chill for at least 3 hours.
6. To serve, carefully spoon the chilled mousse into the chocolate cups. If using, top with a scoop of mascarpone or clotted cream and a sprig of fresh mint.