Chocolate Espresso Mousse

Chocolate Espresso Mousse
Mitchell Feinberg
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Hands-On Time
20
minutes
Total Time
85
minutes
Serves 8

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.

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