Ingredients
- 300 g dark chocolate (70% cacao)
- 60 ml brewed espresso, cooled
- 60 ml Mozart Chocolate Liqueur (or other liqueur of choice, see tips)
- 2 large egg yolks
- 250 ml whipping cream, cold
- 20 g fine granulated sugar
- 4 large egg whites
- Pinch of salt
To garnish (optional):
- Fruit (such as raspberries, sliced strawberries, or halved figs)
- Shaved chocolate or dusting of cocoa powder
- Chopped toasted nuts
- Whipped cream
Instructions
- Melt the Chocolate: In a heatproof bowl, gently melt the dark chocolate over a double boiler. Stir until silky smooth. Remove from heat and stir in the cooled espresso and chocolate liqueur. Let cool to room temperature.
- Incorporate the Egg Yolks: Beat the egg yolks into the cooled chocolate mixture, one at a time, ensuring a smooth blend.
- Whip the Cream: Whip the cold cream until it begins to thicken (about 2 minutes). Gradually add the sugar and continue whipping until stiff peaks form (another 2–3 minutes). Keep chilled until ready to use.
- Beat the Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until they reach soft peaks (about 3 minutes).
- Combine and Fold: Gently fold the whipped cream into the chocolate mixture in three additions, working carefully to maintain the light texture.Next, fold in the beaten egg whites one-third at a time, folding just until no streaks remain.
- Chill the Mousse: Spoon the mousse into 6 serving dishes. Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the mousse to set completely.
- Garnish and Serve: Just before serving, garnish the mousse with your choice of toppings for a final touch. Enjoy!
Nutrition
Notes
If you don’t have Mozart Chocolate Liqueur, you can substitute it with other liqueurs that complement the rich chocolate and espresso flavours.
Great options include:
- Kahlúa for a coffee-forward flavour.
- Baileys Irish Cream for a creamy and sweet touch.
- Amaretto for a nutty almond note.
- Grand Marnier or Cointreau for a hint of orange citrus.
- Frangelico for a hazelnut twist.
- Prefer a non-alcoholic version? Swap the liqueur for additional brewed espresso.