Chocolate Espresso Mousse

Photo by Mitchell Feinberg
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 408 calories
    • 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


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


  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.