Easy Espresso Chocolate Mousse
A luscious, airy dessert that perfectly marries rich dark chocolate with bold espresso. This mousse is creamy, indulgent, and surprisingly simple to make, with a delicate caffeine kick that enhances the chocolate’s depth. Perfect for elegant dinners or a cozy treat, it requires just a handful of quality ingredients and minimal prep.
Equipment
- Double boiler or microwave-safe bowl
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Serving glasses or ramekins
- Measuring Cups and Spoons
Ingredients
- 6 oz (170 g) dark chocolate (60–70% cocoa), chopped
- 1/2 cup (120 ml) freshly brewed espresso, cooled
- 1 1/2 cups (360 ml) heavy cream, cold
- 3 large egg yolks, room temperature (optional; for richness and structure)
- 1/4 cup (50 g) granulated sugar (or powdered sugar)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1–2 tbsp coffee liqueur (Kahlua or Baileys)
Instructions
- Melt chocolate: Using a double boiler or microwave (in 20-second bursts), gently melt chopped chocolate until smooth. Stir frequently. Set aside to cool slightly.
- Add espresso: Stir cooled espresso and optional coffee liqueur into melted chocolate until combined.
- Whip cream: In a chilled bowl, whip heavy cream with vanilla and salt until soft peaks form.
- Whisk egg yolks and sugar (if using): In a separate bowl, whisk yolks and sugar until pale and creamy. Fold yolks into chocolate mixture.
- Combine mixtures: Fold one-third of whipped cream into chocolate mixture to lighten it. Then gently fold in the remaining whipped cream in two additions until smooth and airy.
- Chill: Spoon mousse into serving dishes and refrigerate for at least 2 hours or until set.
- Serve: Garnish with whipped cream, chocolate shavings, or cocoa powder as desired.
Notes
- For a vegan version, replace heavy cream with whipped coconut cream and use aquafaba instead of eggs.
- Use room temperature eggs for easier blending and smoother texture.
- Don’t overwhip cream; stop at soft peaks for best mousse volume.
- Adjust sweetness to taste—add more sugar if desired.
- Store leftovers covered in the fridge up to 3 days or freeze for longer storage.
- Avoid overheating chocolate to prevent graininess.