Chocolate Espresso Mousse

Chocolate Espresso Mousse
Mitchell Feinberg
Chocolate mousse is the perfect dessert for entertaining because it can be made in advance. Refrigerate up to two days ahead and bring to room temperature before serving.

Get the recipe.
Serves 8
preparation
20
minutes
cooking
85
minutes

Ingredients

8
ounces
semisweet chocolate, chopped, plus more, shaved, for garnishing
3
large egg yolks
2
teaspoons
instant espresso powder
6
tablespoons granulated sugar
2
cups
heavy cream

Directions

  1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
  2. In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
  3. Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
  4. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.
Sara Quessenberry
December 2010

Nutritional Information

  • Per Serving
  • Calories 408
  • Fat 32 g
  • Sat Fat 20 g
  • Cholesterol 158 mg
  • Sodium 26 mg
  • Protein 4 g
  • Carbohydrate 30 g
  • Sugar 26 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 47 mg
What does this mean? See Nutrition 101.