French Chocolate Espresso Mousse Recipe – a delicious recipe with chocolate, milk, espresso powder, egg yolk, egg whites, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chop chocolate into small pieces and place in a bowl large enough to contain all of the ingredients and accommodate the folding process. Place the bowl over a bain marie or a simmering water bath. Make sure the bowl is not touching the water and the water is kept to a simmer. Take off the heat when the chocolate is melted.
2
Gently bring the milk to a boil and whisk in the espresso powder until it is completely dissolved. Pour over the melted chocolate and slowly whisk. Add the egg yolk and whisk until fully incorporated.
3
Combine egg whites, salt, and cream of tartar in large mixing bowl or bowl of a stand mixer. Whip on medium speed until they reach medium peak stage. Increase speed to high and gradually add sugar in a slow, steady stream, and whip until egg whites are firm and glossy.
4
Using a large rubber spatula, add 1/3 of whites to chocolate mixture and gently whisk to combine and lighten. Gently fold in remaining 2/3 egg whites until there are no streaks. Portion into individual servings or a large bowl. Chill for 45 minutes before serving for peak texture, or up to two days.
452
kcal
Calories
26
g
Fat
35
g
Carbs
19
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 8 ingredients. The key ingredients include: 6 ounces high-quality chocolate (60-70% cacao is ideal), 1/3 cup plus 2 tablespoons whole milk, 1 tablespoon instant espresso powder, 1 egg yolk, and more.
Yes, French Chocolate Espresso Mousse Recipe 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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