Coffee Chocolate Mousse

Ingredients

• 100 g Butter
• 320 g Dark chocolate
• 35 g Freshly brewed espresso
• 8 Eggs (Separated; use the yolks and whites separately. Estimated edible weight is based on 8 large eggs.)
• 8 tbsp Caster sugar (Approximately 100 g total)

Steps

1. 1

   Separate the eggs, placing all of the yolks in one large, clean bowl and all of the whites in a second large, clean bowl. Ensure the whites are free from any yolk so they will whip properly.

2. 2

   Add the freshly brewed espresso and caster sugar to the bowl of egg yolks. Whisk until the mixture is pale, thick, and slightly fluffy.

3. 3

   Place the butter and dark chocolate in a heatproof bowl set over a bowl or saucepan of barely simmering water. Alternatively, melt them together in short microwave bursts, stirring between each burst. Continue until completely smooth.

4. 4

   Let the melted chocolate mixture cool for about 5 minutes, until it is warm rather than hot. This prevents it from overheating the egg yolks when combined.

5. 5

   Gradually whisk the warm melted chocolate and butter into the egg-yolk mixture. Continue whisking until the mixture is fully combined, glossy, and smooth.

6. 6

   Using a clean whisk or electric mixer, beat the egg whites until they form stiff peaks. The whites should hold their shape when the whisk is lifted.

7. 7

   Add one-third of the whipped egg whites to the chocolate mixture. Fold gently with a spatula until combined, loosening the chocolate base without aggressively stirring out the air.

8. 8

   Add the remaining whipped egg whites in two additions. Fold each addition gently and thoroughly, scraping around the bottom and sides of the bowl, until no large streaks of egg white remain and the mousse is light and even.

9. 9

   Spoon or pour the mousse into 6 generous coupe glasses, leaving the remaining mousse in the mixing bowl. Chill both the filled glasses and the bowl until the mousse is fully set, about 3 hours.

10. 10

    Once the mousse has set, use a spatula or palette knife to scrape some of the chilled mousse from the bowl. Gently spoon it over the mousse in each glass to create a textured, two-tone layered finish.

Notes

The espresso is intended to intensify the chocolate’s roasted, caramel-like flavor rather than make the mousse taste strongly of coffee. Because the recipe contains raw or lightly treated eggs, use very fresh eggs or pasteurized eggs if preferred, and keep the mousse refrigerated. The source does not specify an exact chilling time; chill until firmly set, approximately 3 hours.

Nutrition per serving

• dessert
• mousse
• chocolate
• coffee
• French-inspired
• no-bake
• make-ahead
• vegetarian