Coffee Chocolate Mousse
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.
- 2 tbsp hot water
- 2 tsp instant espresso powder
- 1 1/2 cup good quality semisweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp flavorless gelatin dissolved in 2 tbsp water
- 1/2 tsp vanilla extract
- 2 tsp sugar
- 3/4 cup chilled heavy whipping cream
Dissolve gelatin and espresso powder
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
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.
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
Can I rewhip it after its been made
Yes, 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.
Calories: 1212kcal | Carbohydrates: 78g | Protein: 10g | Fat: 96g | Saturated Fat: 57g | Cholesterol: 160mg | Sodium: 49mg | Potassium: 868mg | Fiber: 11g | Sugar: 54g | Vitamin A: 1729IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 9mg