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Mousse au Chocolat mit Espresso

Espresso Chocolate Mousse

Rich, velvety, and lusciously smooth, this Chocolate Espresso Mousse combines deep dark chocolate with the bold flavour of espresso and a touch of chocolate liqueur. Perfect for dinner parties or a special treat, this mousse is surprisingly simple to make yet tastes utterly indulgent.
Course Dessert
Category French
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Calories 295 kcal
Autor Elle

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

Method

  1. 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.

  2. Incorporate the Egg Yolks: Beat the egg yolks into the cooled chocolate mixture, one at a time, ensuring a smooth blend.

  3. 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.

  4. 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).

  5. 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.

  6. 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.

  7. Garnish and Serve: Just before serving, garnish the mousse with your choice of toppings for a final touch. Enjoy!

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.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.