Espresso Chocolate Mousse
A rich, airy mousse combining dark chocolate and espresso, lightened with whipped egg whites or cream. Chilled until set, yielding a smooth, velvety texture.
Ingredients
Method
Chop dark chocolate into small pieces and set aside. Measure espresso powder and sugar.
Set a heatproof bowl over simmering water (double boiler method), ensuring the bottom does not touch the water. Add chocolate, butter, and espresso powder; stir until completely melted and smooth.
Remove from heat and stir in vanilla extract and salt. Set aside to cool for 5 minutes.
In a clean, dry mixing bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add sugar while whisking until stiff, glossy peaks form.
Fold one-third of the egg whites into the cooled chocolate mixture using a rubber spatula, stirring gently. Fold in the remaining egg whites in two additions until no white streaks remain.
Divide mousse among serving glasses or bowls. Refrigerate at least 1 hour, or up to 2 days.
Dust with cocoa powder if desired and serve chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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