Description
This Easy Espresso Chocolate Mousse combines rich, velvety chocolate with the bold kick of espresso for a decadent dessert that’s perfect for chocolate lovers. It’s light, fluffy, and indulgent, and can be made in just a few simple steps for an impressive treat!
Ingredients
Units
Scale
- 8 oz dark chocolate (70% cocoa), chopped
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Optional Toppings:
- Whipped cream
- Shaved chocolate or cocoa powder
- Chocolate curls
Instructions
- Melt Chocolate: In a heatproof bowl, melt the dark chocolate over a double boiler or microwave in 30-second intervals, stirring between each. Once melted, stir in espresso powder and hot water until smooth. Set aside to cool.
- Whip Cream: In a separate bowl, whip the heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt until stiff peaks form.
- Combine: Gently fold the cooled chocolate mixture into the whipped cream until fully combined, being careful not to deflate the mousse.
- Chill: Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour, or until set.
- Serve & Garnish: Top with whipped cream, shaved chocolate, or a sprinkle of cocoa powder if desired before serving.
Notes
- Storage: Store the mousse in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: This mousse can be made a day in advance and kept chilled.
- For a Lighter Version: Use a lighter whipped topping instead of heavy cream for a less rich version.
Nutrition
- Serving Size: 1 serving
- Calories: ~350 kcal
- Sugar: 20g
- Sodium: 35mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 80mg