Chocolate Espresso Mousse
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
- 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.
Nutritional Information
- Per Serving
- Calories 408
- Fat 32g
- Sat Fat 20g
- Cholesterol 158mg
- Sodium 26mg
- Protein 4g
- Carbohydrate 30g
- Sugar 26g
- Fiber 0g
- Iron 1mg
- Calcium 47mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The mousse can be prepared up to 2 days in advance (do not sprinkle with the shaved chocolate). Refrigerate covered. Bring
to room temperature and sprinkle with the chocolate before serving.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
