Chocolate Espresso Mousse – a delicious recipe with Chocolate, Butter, u00bc, Eggs, Sugar, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make a double boiler and bring the water to a soft simmer. Put the chocolate, butter and espresso in a heat resistant bowl and leave to melt. Put a mixing bowl in the freezer.
2
Whip the egg yolks until it becomes light and creamy. Add the chocolate mixture.
3
Beat the egg whites until soft peak forms. Add sugar and continue beating until it becomes stiff and forms peak. Fold in the chocolate mixture.
4
Put the cream in the bowl that came out of the freezer and whip until it becomes stiff. Add the cream to the chocolate mixture and combine with a spatula until it becomes one liquid.
5
Pour the chocolate mixture evenly into 6 glasses or Mason jars. Jiggle to lightly level the top.
6
Keep in the refrigerator at least 4 hours or overnight before serving.
623
kcal
Calories
47
g
Fat
36
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 ounces, weight Dark Chocolate, 1 Tablespoon Unsalted Butter, 1/4 cups Espresso, 3 Eggs, Separated, and more.
Yes, Chocolate Espresso Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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