Espresso Chocolate Mousse Cups with Whipped Cream
Indulge in rich chocolate mousse elevated with bold espresso and topped with airy whipped cream for an elegant, easy dessert.
Servings: 4 servings
Ingredients
- 1 cup dark chocolate chips choose a good quality chocolate with at least 60% cocoa
- 2 tablespoons brewed espresso freshly brewed espresso or strong coffee
- 3 large eggs separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to soft peaks
- 1 tablespoon powdered sugar for whipped cream
- Chocolate shavings for garnish
Instructions
- Place the dark chocolate chips in a heatproof bowl set over simmering water. Stir gently until melted and smooth. Remove from heat and stir in the brewed espresso. Set aside to cool slightly.
- In a separate bowl, whisk the egg yolks with granulated sugar and vanilla extract until pale and slightly thickened.
- Slowly pour the slightly cooled chocolate-espresso mixture into the egg yolk mixture, stirring continuously to create a smooth base.
- Using an electric mixer, beat the egg whites to stiff peaks.
- Gently fold the whipped egg whites into the chocolate mixture in three additions, using a rubber spatula to maintain lightness.
- Divide the mousse evenly into serving cups or ramekins. Cover and refrigerate for at least 2 hours, or until set.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spoon or pipe the whipped cream over the chilled mousse.
- Finish with chocolate shavings on top for garnish and serve immediately.
Equipment
- Heatproof Bowl
- Mixing Bowls
- Electric Mixer or Whisk
- Rubber spatula
- Serving cups or ramekins
- Grater or peeler
Notes
- Use coconut cream instead of heavy cream for a dairy-free version.
- Substitute granulated sugar with maple syrup or agave nectar for a natural sweetener alternative.
- Chill mousse for at least 2 hours to allow flavors to meld and texture to firm up.