Creamy Chocolate Espresso Mousse
Recipe from Santos Loo
For me, the perfect chocolate mousse must check three boxes. First, it needs a deep, rich, bittersweet chocolate flavor. Second, it should be luxuriously creamy, with a texture that melts on your tongue like ice cream. Finally, it must be airy and light, like freshly whipped marshmallows.
If you’re anything like me and crave chocolate desserts, this easy-to-make mousse with a hint of espresso and vanilla will not disappoint. Every spoonful is a balance of richness and lightness, perfect for any occasion. Skipping dessert? Never heard of it.
6 to 8
What You'll Need
Ingredients
- 12 ounces 62% semisweet dark chocolate, finely chopped (reserve 1 ounce for garnish)
- 5 large eggs, yolks and whites separated
- 3 cups heavy cream, cold
- 4 teaspoons instant espresso powder
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
Directions
Step 1
Place the chopped chocolate in a large bowl and set a fine-mesh strainer over it. Set aside.
Step 2
Off heat, add the egg yolks into the Mini Perfect Pot Pro and whisk well. Add 2 cups heavy cream, espresso, sugar, vanilla, and salt, and whisk to combine.
Step 3
Insert a thermometer in the pot and cook over medium heat until the mixture reaches 160°F, whisking occasionally, about 6 to 8 minutes. The cream should look smooth and slightly thickened.
Step 4
Pour the hot cream mixture through the mesh strainer into the chocolate. Discard any solids caught in the strainer. Gently whisk the chocolate until it forms a smooth, glossy sauce. Let the mixture cool at room temperature for about 1 hour.
Step 5
Once the mixture has cooled completely, whip the remaining 1 cup of heavy cream to stiff peaks in a clean bowl. In another clean bowl, whip the egg whites to medium-stiff peaks. If reusing beaters, thoroughly clean and dry between uses.
Step 6
Fold half of the whipped cream into the chocolate sauce using a spatula. Repeat with the remaining whipped cream.
Step 7
Fold half of the whipped egg whites into the chocolate mixture. Repeat with remaining egg whites, folding until no white streaks remain and the mousse is light and evenly combined. The mixture will nearly double in volume and have a fluffy, creamy texture.
Step 8
Divide the mousse into serving cups and cover with plastic wrap. Refrigerate for 2 to 3 hours to set. Garnish with reserved chopped chocolate before serving.
Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
