Description
This Easy Espresso Chocolate Mousse is a rich, indulgent dessert that combines the deep flavors of dark chocolate and espresso for a decadent treat. Silky smooth and easy to make, it’s perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients
- 8 oz semi-sweet chocolate chips or chopped dark chocolate
- 1 cup heavy cream, divided
- 2 tbsp strong brewed espresso (or instant espresso powder mixed with hot water)
- 1 tsp vanilla extract
- Pinch of salt
- Optional toppings: whipped cream, cocoa powder, fresh berries, or shaved chocolate
Instructions
In a heatproof bowl set over a pot of simmering water (double boiler method), melt the chocolate with 1/2 cup of the heavy cream, stirring frequently until smooth and fully combined. Remove from heat and stir in the brewed espresso, vanilla extract, and a pinch of salt.
In a separate mixing bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form. Be careful not to overwhip; you want the cream light and airy.
Gently fold the whipped cream into the chocolate mixture in two batches, being careful not to deflate the air. The mousse should be light and creamy.
Divide the mousse evenly among small serving cups or ramekins. Cover and refrigerate for at least 2 hours, or until set. For best results, chill overnight.
Before serving, garnish with whipped cream, a dusting of cocoa powder, fresh berries, or shaved chocolate, if desired. Enjoy this delightful espresso-chocolate combination!
Notes
- For an extra kick of coffee flavor, increase the amount of espresso or use espresso liqueur instead of brewed espresso.
- You can substitute milk chocolate for semi-sweet chocolate if you prefer a sweeter mousse.
- To make this recipe dairy-free, use coconut cream instead of heavy cream and dairy-free chocolate.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 250
- Sugar: 15g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg