Celebrate World Chocolate Day and your love of coffee with this easy and delicious coffee chocolate mousse.
I love food but I’m not a very adventurous cook.
If there are too many ingredients or it’s going to take too long to make then I probably won’t even start.
Chocolate mousse is one of my specialities. It’s one of those dishes that seems tricky but is actually really simple to do.
I’m kind of known for my regular chocolate mousse recipe and I can make it by heart now.
I started thinking about new ways to serve it (even though I love serving it in a giant bowl for everyone to share). We have these coffee cups that are transparent and I was experimenting with layering the mousse and cream to create a dessert that looks like a cappuccino.
But then genius struck. What if the mousse was like a mocha? Perhaps inspired by this mocha espresso martini?
And so the coffee chocolate mousse was made. And it is good!
Delicious Coffee Chocolate Mousse Recipe
Serves about 6 – takes about 4hrs 20min including refrigeration
Here’s what you need:
- 200g dark chocolate – use a good quality chocolate you’d eat
- Thickened cream 300ml + extra cream for garnish
- 3 egg yolks
- About 2tbsp caster sugar
- Shot of espresso coffee – chilled
- Dash of vinegar
- Pinch of salt
Here’s what you do:
- Separate the yolks from the whites of the eggs, put the whites in a bowl and the yolks in a cup.
- Break up the chocolate and melt in a glass bowl over simmering water (a bain marie) or in the microwave.
- Beat the egg whites, adding the sugar slowly as you go until you get stiff peaks. Add a dash of white vinegar and a pinch of salt early on before you add the sugar to help with the mix.
- In a seperate bowl, add the coffee to the cream then beat the cream until it thickens and is a similar consistency to the egg whites.
- Pour one egg yolk into the chocolate at a time and mix quickly with a spoon. The chocolate will go very hard at this point – don’t give up!
- Mix the first ¼ of the cream into the chocolate and combine thoroughly but gently. Continue adding the cream to the chocolate in small batches until all combined.
- Very very gently fold the egg whites into the mix a bit at a time. You want the mix to stay light and fluffy.
- Carefully spoon into coffee cups, cover with cling wrap and pop them in the fridge for at least an hour and a half. If you have the willpower, anything over four hours will give you the best results.
- To serve, whip up some extra cream and spoon it over the mousse to create a cappuccino-like froth layer. Garnish with grated chocolate and eat with a tiny coffee spoon!
What’s your speciality in the kitchen? Do you have a favourite chocolate recipe? Leave me a link to it in the comments – though if it’s hard to make, I’ll get Mr R to try it!