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Espresso Chocolate Mousse
Created by: Howcan Team
Ingredients
- 1/2 cup of heavy cream
- 1/4 cup of espresso
- 8 ounces of semisweet chocolate, chopped
- 2 tablespoons of sugar
- 2 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 cup of whipped cream
- Chocolate shavings for garnish
Instructions
- In a small saucepan, heat 1/2 cup of heavy cream and 1/4 cup of espresso over medium heat until it just begins to simmer.
- Remove from heat and add 8 ounces of chopped semisweet chocolate. Let it sit for 1-2 minutes, then stir until smooth and well combined.
- In a separate bowl, whisk together 2 tablespoons of sugar, 2 egg yolks, and 1 teaspoon of vanilla extract until pale and creamy.
- Slowly pour the chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Let it cool to room temperature.
- In another bowl, whip 1/2 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined.
- Divide the mousse into serving glasses or ramekins and refrigerate for at least 2 hours to set.
- Before serving, garnish with chocolate shavings. Enjoy!
Espresso Chocolate Mousse is a decadent dessert that originated in France. This rich and creamy treat is a perfect marriage of intense espresso and luscious chocolate. Renowned chefs like Julia Child and Jacques Pépin have popularized this dessert, and it has become a staple in fine dining establishments around the world. The best versions of this dish can be found in Parisian patisseries and high-end restaurants in major cities. The key to a perfect Espresso Chocolate Mousse lies in using high-quality dark chocolate and freshly brewed espresso to achieve a deep, complex flavor. For a twist, some chefs incorporate a hint of liqueur like Kahlua or Grand Marnier for added depth.
30 min
6
320 calories
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