Chocolate Espresso Mousse

Hi reader, welcome back!

If you’ve been following my posts, you’d know how much I looooove smooth creamy chocolate mousse. Well, now I have another flavour to share with you – Chocolate Espresso Mousse, which I made quite by accident one day.

So what happened on this particular day, was that I was running really late with preparing our meal for Sunday family dinner. I’d been cooking all afternoon and got to a point when I desperately needed a coffee. So, I made myself an expresso at the same time as I was making chocolate mousse for dessert but, instead of drinking the coffee, I accidentally poured the coffee into the chocolate mixture without even thinking.

My initial reaction was “OMG” – what have I done!! On any other day, I would have poured the chocolate down the sink and started again, but I didn’t have any more chocolate or time to go to buy some, so I decided to continue and make the mousse and not say anything to my family.

Needless so say, I was very nervous when it came time to serve up the dessert, but their reaction could not have been more surprising! They all loved the combination of chocolate and coffee so, this was one story with happy ending ..thank goodness!

What you need

  • 2 cups pure cream
  • 200g good quality dark chocolate (70% cocoa) – roughly chopped
  • 4 large free range eggs
  • 2 tablespoons castor sugar
  • ¼ cup brewed coffee
  • Extra chocolate to grate on the top
  • Rasberries to serve (optional)

What to do

Place cream in a bowl with an electric mixed and whip on medium speed until soft light peaks form – do not over beat. Set aside in the refrigerator.

Place chopped chocolate in a heatproof bowl over a saucepan of simmering water (bottom of the bowl must not touch the water) – stir occasionally until melted.

In the meantime, whip the eggs and the sugar in a seperate bowl at medium-high speed until it becomes fluffy and thick – approx 10 minutes.

Stir the coffee into the melted chocolate. Work quickly, as the mixture will start to thicken. Stir in the eggs, then fold in the whipped cream gently until well combined.

Carefully, pour or spoon the mixture into serving glasses.

Refrigerate for about 2 hours to set.