Inspired by the Pantone Color of the Year "Mocha Mousse," this delicious chocolate mousse combines the intensity of cocoa with the depth of an espresso. Its creamy texture evokes the warmth of this rich and enveloping shade. This simple recipe is perfect for chocolate and coffee lovers!
Ingredients (Serves 4)
- 1 cup (20 g) dark chocolate (70% cocoa preferred)
- 2 eggs (yolks and whites separated)
- 1 tbsp sugar
- 1 shot of espresso (about 40 ml)
- 2/3 cup (150 ml) heavy whipping cream (35%)
- 1 pinch of salt
Instructions
- Melt the chocolate using a double boiler or microwave in 30-second intervals. Add the hot espresso and mix well. Let cool slightly.
- In a large bowl, beat the egg yolks with the sugar using an electric mixer until the mixture turns pale. Incorporate it into the melted chocolate.
- In another bowl, whip the cold cream with an electric mixer until it reaches a mousse-like texture (not too stiff). Gently fold it into the chocolate mixture.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold them into the mixture using a spatula.
- Pour the mousse into ramekins and refrigerate for at least 2 hours before serving.
Tip: Serve with coffee beans or a dollop of whipped cream for an extra indulgent touch!
Enjoy! 🍫☕
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