This chocolate mousse is super easy and delicious
PSA: chocolate mousse is actually easy to make and you should totally try out this recipe for a dark chocolate mousse with (wait for it) a dreamy espresso-flavoured cream. It’s quite ridiculously delicious.
Chocolate mousse with espresso cream
EASY
Prepping time: 20 minutes, plus 2 hours to set
Cooking time: 5 minutes
Serves 5–6
Prepping time: 20 minutes, plus 2 hours to set
Cooking time: 5 minutes
Serves 5–6
Ingredients:
150 g 70% dark chocolate
A pinch salt
4 free range eggs
4 T castor sugar
½ cup cream
3 T espresso or strong coffee
1 T cocoa powder
A pinch salt
4 free range eggs
4 T castor sugar
½ cup cream
3 T espresso or strong coffee
1 T cocoa powder
For the espresso cream:
1 cup cream
1 t Woolworths Instant Espresso Coffee
1 t icing sugar, sifted
Method:
- In a microwave proof bowl, melt the chocolate and the salt in 30 second blasts. Set aside.
- Separate the eggs. Whisk the yolks and the sugar together until smooth. Add the espresso and the cocoa powder and whisk to combine.
- Whip the cream until soft peaks form. Fold into the egg mixture.
- Whisk egg whites until soft peaks form.
- Fold the cream mixture into the melted chocolate and then fold the egg whites into it in 3 batches. Pour into serving glasses and chill for 2 hours.
- To make the espresso cream, whip the cream until soft peaks form. Gently fold through the coffee and the icing sugar. Serve on top of the mousse and with grated chocolate (optional).
Feeling inspired to make your own chocolate desserts?