This Coffee Chocolate Mousse is a decadent dessert that any chocolate lover will appreciate. It's smooth, airy, and a hint of espresso only enhances the delicious chocolate flavor.
Dissolve 2 tsp of espresso powder into 2 tbsp of hot water.
Meanwhile, soak the gelatin in 2 tbsp of water. Let it sit for about 5 minutes.
Melt chocolate and butter
Over a double boiler, melt chocolate, butter, and dissolved espresso powder.
Mix together everything but the whipping cream
Once the chocolate mixture has cooled to room temperature, add in the vanilla, sugar, and soaked gelatin. Stir with a whisk, just to combine.
Whip the cream
Using a handheld mixer, beat the chilled heavy whipping cream until stiff peaks form.
Fold cream into the chocolate mousse
With a spatula, fold the heavy whipping cream into the chocolate. Do not stir. Stirring will make the mouse lose its airy texture.
Once the chocolate and heavy whipping cream are blended well, pour the mousse into serving glasses and refrigerate for 5 hours or overnight
Notes
Can I rewhip it after its been madeYes, you can re-whip it. Just make sure that it is cold and add a few tablespoons of heavy cream before you re-whip it to help smooth out the texture.