Greetings coffee and chocolate lovers! Are you ready to indulge in a heavenly creamy dessert that combines the richness of bittersweet chocolate with the boldness of brewed coffee? Look no further than this Chocolate Mousse with a Coffee Twist recipe.
As a barista, I have mastered the art of coffee-making, but my passion for chocolate has also led me to experiment with different recipes to satisfy my sweet tooth. This is why I have created this delectable chocolate coffee mousse recipe for you to enjoy.
The key ingredient that elevates this twist on a classic dessert is the use of instant espresso and brewed coffee. The combination of these two ingredients creates a perfectly balanced flavor that will leave you wanting more with every spoonful.
Whether you are serving this decadent treat at a dinner party or simply indulging in a sweet summer treat, this recipe is perfect for any occasion. Don’t believe me? Allow me to convince you with the following sections as I share the ingredient list, recipe how-to, substitutions and variations, serving and pairing suggestions, make-ahead tips, and frequently asked questions about this delicious dessert.
So, let’s dive into the world of chocolate and coffee and indulge in this au chocolat delight together.
Why You’ll Love This Recipe
Have you ever craved for a rich and velvety dessert to satisfy your sweet tooth cravings? Look no further than the Chocolate Mousse with a Coffee Twist recipe. This dessert is an absolute treat for chocolate and coffee lovers alike. Here’s why you won’t be able to resist this heavenly creamy delight.
Firstly, this recipe is incredibly easy to make. With only a handful of ingredients, including heavy cream, eggs, unsalted butter, instant espresso, confectioners’ sugar and bittersweet chocolate, it requires minimal effort to create something that looks and tastes fancy. Whip up the mousse in just a few minutes and then chill in the fridge for an hour or so before serving.
Secondly, the flavor combination is out of this world. The addition of brewed coffee and instant espresso in the recipe enhances the richness of dark chocolate and adds a subtle coffee taste to creamy mousse. If you feel like jazzing it up, try throwing in some Kahlua or Baileys to make it even more enjoyable.
Thirdly, this recipe can cater to any dietary need. For people who are dairy-free, they can substitute heavy cream with coconut whipped cream. Also, raw eggs can be replaced by cooked egg whites for those who are wary of consuming raw eggs.
Finally, this Chocolate Mousse with a Coffee Twist dessert can be versatile in presentation as well. Serve it with strawberries or pistachios for some crunch or coffee granita for some added texture.
In conclusion, if you are looking for an elegant yet easy-to-make dessert that is sure to please everyone’s taste buds, the Chocolate Mousse with a Coffee Twist recipe has got everything you need!
For this recipe, you will need a few ingredients to create a heavenly creamy chocolate mousse with a coffee twist that is sure to impress. Here’s what you’ll need:
- Dark Chocolate: You will need 8 ounces of bittersweet chocolate or dark chocolate, chopped into small pieces.
- Instant Espresso: 2 teaspoons of instant espresso powder or finely ground brewed coffee is added for an extra coffee kick.
- Heavy Cream: 1 cup of heavy cream will be needed for the mousse itself, while another half cup will be whipped to soft peaks to fold in later.
- Eggs and Cream of Tartar: 2 eggs and a pinch of cream of tartar are used to create the meringue portion of the mousse.
- Unsalted Butter and Confectioners’ Sugar: These ingredients are used to melt and add richness to the chocolate mixture. You will need 3 tablespoons of unsalted butter and 1/4 cup of confectioners’ sugar.
- Brewed Coffee: One third-cup strongly brewed coffee is used in combination with the espresso powder for maximum flavor.
Make sure all these ingredients are at room temperature before getting started on this easy chocolate mousse recipe with a coffee twist!
The Recipe How-To
Preparation Time: 20 mins
Cooking Time: 5 mins
Total Time: 25 mins
- 2 tsp instant espresso powder
- 1 tbsp confectioners’ sugar
- 1/4 cup brewed coffee
- 3 eggs, separated
- 1/4 cup unsalted butter, softened
- 4 oz bittersweet chocolate
- 1/2 cup heavy cream (plus extra for topping)
- 1/4 tsp cream of tartar
In a small bowl, whisk together the instant espresso powder and confectioners’ sugar until they are dissolved.
Add brewed coffee to the mixture and stir until it is smooth. Set aside.
In a large double boiler, melt bittersweet chocolate until it is completely smooth.
Once melted, remove from heat and add unsalted butter to the mixture. Stir well until it is fully incorporated.
Add the espresso mixture to the chocolate mix and stir continuously while the mixture comes together.
Whisk egg yolks into the melted chocolate mixture and mix until thick and creamy.
In a separate bowl, beat egg whites with an electric beater on medium speed until they become thick and frothy.
Slowly add heavy cream and cream of tartar into the beaten egg whites, beating continuously.
Gently fold the egg white mixture into the chocolate mixture with a rubber spatula until it is combined well.
Pour this mousse into containers depending upon your liking and refrigerate overnight or at least for four hours.
Serve cold topped with whipped cream.
Enjoy this heavenly creamy mousse as an after-dinner dessert or sweet summer treat!
- To get best results use high-quality dark chocolate.
- Always bring all ingredients at room temperature before preparing the coffee twist.
- If you are allergic/sensitive to raw eggs, use pasteurized eggs to eliminate any risks associated.
- Instead of using unsalted butter, use olive oil for a different twist on this recipe.
- Variation: For mocha mousse, just reduce brewed coffee amount by 1/2 and add same quantity of hearty kahlua or bailey’s liqueur.
- For easy topping alternatives, try strawberries-pistachios combo or keep it plain “à l’ol naturale”.
This delicious Chocolate Mousse with a Coffee Twist recipe from Chef Deeba Rajpal will please any chocoholic out there! From its easy-to-follow instructions to its simple ingredients list, this dessert recipe is perfect for anyone looking for an indulgent treat that won’t take all day to make!
Substitutions and Variations
Looking to switch things up with this Chocolate Mousse with a Coffee Twist recipe? Here are some substitutions and variations to try:
– Instead of using instant espresso or brewed coffee, you can use a shot of espresso or your favorite coffee liqueur like Kahlua or Baileys.
– If you want to make the mousse dairy-free, substitute heavy cream for canned coconut milk. The whipped coconut cream will add a subtle coconut flavor to the mousse, which pairs well with chocolate.
– For those who are worried about consuming raw eggs, consider cooking the egg yolks in a double boiler until they reach 160°F before mixing them with the other ingredients.
– Want to elevate the flavor of the mousse even further? Add a tablespoon of olive oil while melting your bittersweet chocolate. This unique twist adds a fruity note to the chocolate and balances out any bitterness.
– For a decadent twist on this recipe, try layering it as a cake. Alternate layers of chocolate mousse with cake (like an “au chocolat” cake) and top it off with fresh strawberries and pistachios for some extra texture.
– Want to bring out more of the mocha flavor in this recipe? Substitute half of the dark chocolate for milk chocolate, and add a teaspoon of cocoa powder to really bring out those chocolate notes.
No matter how you mix it up, this easy chocolate mousse recipe is versatile enough to incorporate different flavors and techniques that suit your taste buds.
Serving and Pairing
When it comes to serving and pairing options for this luscious chocolate mousse with a coffee twist, let your creativity take the lead. This heavenly creamy dessert is versatile enough to accompany various accompaniments, but the best way to savour its flavour and texture is by keeping things simple.
One classic way to serve chocolate mousse with a coffee twist is by garnishing it with whipped cream and some shavings of bittersweet chocolate. The contrast between the airy texture of the mousse and the richness of the chocolate shavings makes each bite even more indulgent.
If you’re looking to add an extra layer of flavour, consider topping your mousse with a dollop of homemade coffee granita. This icy treat will cut through the rich and creamy texture of the mousse while adding a refreshing touch that’s perfect for hot summer days.
For a more decadent combination, try layering your chocolate coffee mousse in a glass with fresh strawberries and pistachios. The sweetness of the berries balances out the bitter notes of the espresso while the nuttiness of pistachios adds crunch and depth.
To enhance the coffee flavour in your chocolate mousse further, pair it with a cup of freshly brewed coffee or espresso on the side. The two coffee variations will complement each other, making for an elevated caffeinated experience.
Lastly, if you’re serving this chocolate coffee mousse as part of a dessert spread, consider pairing it with other coffee-themed treats like tiramisu or coffee-flavoured cake. The complementary flavours and textures will elevate the entire dessert table and leave your guests wanting more.
Remember that there are no rules when it comes to serving and pairing chocolate mousse with a coffee twist; feel free to experiment until you find your favourite combination.
Make-Ahead, Storing and Reheating
So, you’ve successfully made your heavenly creamy chocolate coffee mousse, but you can’t consume it all at once! Fret not, as there are several ways to store and reheat your delicious dessert without losing its taste, texture, and quality.
To make-ahead the chocolate coffee mousse, you can prepare the mousse a day or two ahead of time and refrigerate it. However, do note that prolonged refrigeration might cause the mousse to fade in color or reduce its fluffiness. Before serving, take it out of the refrigerator and let it sit at room temperature for 10 minutes to regain the texture.
To store the leftover chocolate coffee mousse safely, transfer it to an airtight container and cover it with plastic wrap before storing it in the fridge. The mousse can last up to four days in the refrigerator without losing its taste and texture. However, be sure not to freeze the mousse as it will change its texture and flavor due to separation.
If you want to reheat your chocolate coffee mousse to revive its texture before serving on subsequent days, I suggest doing so over a double boiler. To ensure proper reheating without burning or ruining the dessert’s fluffy texture, use gentle heat while continuously stirring.
Alternatively, if you prefer savoring cold chocolate coffee mousse when left-over it is perfectly fine as well.
In conclusion, Make-Ahead, Storing and Reheating chocolate coffee mousse is completely possible with some simple tips to preserve its fine taste and elegant texture.
Tips for Perfect Results
To ensure that you end up with heavenly creamy, light, and fluffy mousse that will leave everyone raving, here are a few tips to follow:
1. Use high-quality chocolate: The key to making outstanding chocolate coffee mousse is using the best quality chocolate available – whether it’s bittersweet, semisweet or milk chocolate, always opt for premium brands.
2. Room Temperature Eggs: For optimal results, let your eggs come to room temperature before starting the recipe. This will make them easier to whip up to stiff peaks and provide more volume.
3. Whip egg whites separately: Whipping the egg whites on their own helps to create a lighter and fluffier texture. Be sure to use cream of tartar as a stabilizer when whipping the egg whites to help them hold their shape.
4. Chill equipment: Before making the mousse, chill your mixing bowl and whisk in the freezer for a few minutes. This will help the cream whip better resulting in firm peaks.
5. Incorporate espresso carefully: It’s essential that you add the instant espresso powder or brewed coffee into your mix very slowly so that it blends properly into your mousse.
6. Melt Chocolate Carefully: When melting chocolate, it’s important to use a low heat – this helps avoid burning or seizing the chocolate.
7. Make-Ahead: You can prepare the mousse up to 48 hours before serving day as long as you store it in an airtight container in the fridge.
Follow these tips and expect perfection every time you dish up our twist simple 2 ingredient chocolate mousse genius recipe!
In conclusion, this chocolate mousse with a coffee twist recipe is an absolute game-changer for those who are looking for a unique and sophisticated dessert. With its rich and creamy texture and the perfect balance of sweet and bitter flavors, this mousse is a ten out of ten. It’s easy to make, yet it will impress your guests and satisfy even the pickiest eaters.
So why not give it a try? With so many variations and substitutions available, you can make it your own and create your perfect combination. Whether you use dark chocolate, milk chocolate, or add some booze like Kahlua or Baileys, this mousse will always be a hit. Pair it with some fresh strawberries or pistachios, or serve it with coffee granita to elevate the flavors.
Remember that making the perfect chocolate mousse with a coffee twist requires attention to detail and following the instructions carefully. Use fresh ingredients, whip the cream and egg whites properly, and be patient while folding them into the melted chocolate mixture. With these tips in mind, your mousse will turn out heavenly creamy and delicious.
In short, this recipe is a must-try for any chocolate or coffee lover out there. Impress your family, friends, or even yourself with this sweet summer treat. So why settle for ordinary when you can have an extraordinary chocolate mousse with a coffee twist? Give it a try today!
Chocolate Mousse With a Coffee Twist Recipe
- 12 ounces bittersweet chocolate, coursely chopped
- 6 tablespoons unsalted butter
- 6 large eggs, separated
- 1/4 cup strong brewed coffee, plus
- 2 tablespoons strong brewed coffee
- 1/2 teaspoon cream of tartar
- 2 1/2 cups heavy cream
- 1 1/2 tablespoons confectioners' sugar
- 1 teaspoon instant espresso
- In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
- In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
- In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
- In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
- Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
- MAKE AHEAD The mousse can be prepared through Step 4 and refrigerated for up to 2 days.
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.