Coffee Chocolate Mousse
This coffee chocolate mousse recipe is perfectly decadent and made for both coffee lovers and chocolate lovers! It’s a luxuriously light and fluffy mousse with rich flavor.
About this mousse
This is a French chocolate mousse, so it’s made with raw egg yolks and whisked egg whites. This is vital to bringing light and mousse-y texture. If you’re unsure about using raw eggs, purchase pasteurized eggs. They have been gently heated to kill any bacteria, but the egg is still raw.
There is also the addition of coffee from espresso powder (instant coffee powder). Coffee is great to enhance the chocolate flavor (like these espresso chocolate cookies). In this mousse, there is a good helping of coffee, so it really comes through.
A few key ingredients
Method
- Melt together the chocolate and butter.
- Add the egg yolks to the chocolate mixture, one at a time, followed by the coffee.
- Whip the egg whites and sugar til stiff peaks form.
- Fold the egg white mixture into the chocolate mixture.
- Whip heavy cream til stiff peaks, then fold into the chocolate mix.
- Pour the mixture into four small glasses or dessert cups and chill for at least 6 hours.
- Serve with a garnish of chocolate shavings and coffee beans.
Storing
If storing overnight, cover the mousse cups with foil or plastic wrap. Leftover mousse can be stored in an airtight container in the refrigerator for up to 4 days.
More sweet recipes to try
Coffee Chocolate Mousse
Ingredients
- 160 g semi-sweet chocolate (60-70% cocoa solids)
- 1 Tablespoon butter salted or unsalted
- 3 large eggs* room temperature
- 2 1/2 Tablespoons hot water
- 1 1/2 Tablespoons instant espresso powder
- 1/4 tsp salt
- 50 g granulated sugar
- 120 g heavy cream cold
Instructions
- In a large heatproof bowl, add chopped chocolate and butter. Melt them in the microwave in 30-second intervals, stirring after each increment. When most of the chocolate has melted, remove it from the microwave. Stir it until the rest of the chocolate has melted. Let the melted chocolate cool down for a minute. 160 g semi-sweet chocolate, 1 Tablespoon butter
- Alternatively, melt the chocolate in a double boiler. Place the bowl of chocolate and butter over a saucepan with an inch of simmering water. Stir until the chocolate melts.
- Separate the egg yolks from the whites. Add the whites to a medium bowl. 3 large eggs*
- In a small bowl or glass, dissolve the instant coffee powder in the hot water. 2 1/2 Tablespoons hot water, 1 1/2 Tablespoons instant espresso powder
- Add the egg yolks to the chocolate mixture, one at a time. Mix in each egg yolk well before adding the next. Stir in the coffee mixture and salt. Set this aside. 1/4 tsp salt
- Whip the egg whites in a bowl on high speed until foamy. Stream in the granulated sugar and keep whipping until stiff peaks form and the sugar has dissolved. 50 g granulated sugar
- Fold the egg white mixture into the chocolate mixture and gently fold it with a rubber spatula. It should be all incorporated but don't over-mix it, or you will lose the airiness.
- Add the heavy cream to a separate bowl and use an electric mixer to whip the cream on medium-high speed until stiff peaks hold. 120 g heavy cream
- Add the cream to the chocolate mixture and fold it gently until it is all incorporated. Spoon the mixture into serving glasses. Chill for at least 6 hours or overnight.
