Dark Chocolate Espresso Mousse

Watch how to make this recipe. An elegant dessert for everyday or for entertaining can be made a day ahead.

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12 cup heavy cream cold.

Dark chocolate espresso mousse. How to make Dark Chocolate Mousse Separate the room temperature eggs into 2 different mixing bowls. Heat the milk in a medium pot over high heat until hot but not boiling. 1 tsp instant espresso powder or 12 tablespoon brewed strong espresso.

1 large espresso1 T espresso powder. Grated chocolate for garnish. Melt the chocolate in a medium bowl set over but not in a saucepan of simmering water stirring often until smooth.

5 oz dark chocolate 60 cacao or higher. Reduce the heat to very low and add the espresso chocolate sugar and vanilla. Bring cream to a boil and pour over to melt the chocolate with the salt vanilla espresso in a large mixing bowl.

4 egg whites room temperature. Stir until chocolate is completely melted. 12 cup thickened cream 35 milk fat.

Let cool to warm room temperature. It has a deep chocolate flavor and a slight taste of espresso topped with a mound of whipped cream it is just so good. Set the chocolate over a saucepan of simmering water stirring gently until melted and smooth.

This espresso chocolate mousse or mocha chocolate mousse is a real crowd pleaser. Remove from heat and let cool slightly. Step 2 In a small saucepan whisk together the egg yolks espresso powder 4 tablespoons of the sugar and ¾ cup of the cream.

1 tbsp good quality strong espresso. Stir 1 egg yolk and 12 teaspoon vanilla into each bowl just to combine. In a small saucepan melt the chocolate and water on low heat stirring constantly until smooth.

3 tbsp white granulated sugar. 13 c heavy cream. Couverture is a special kind of chocolate which contains a higher percentage of fat and as a result creates a silkier taste.

Melt both chocolates in separate heatproof bowls set over but not in a pot of simmering water stirring occasionally until only pea-size lumps remain. If you cannot find couverture at your local grocery store simply get the best one they have. 14 cup milk preferably organic.

Heat oven to 325F. 10 oz dark chocolate chopped finely. In a double boiler bring the water to a boil and melt together 8 oz.

2 tbsp cocoa powder. Adapted from a chocolate Cointreau mousse recipe by Merrill Stubbs Food52. 110g good quality 70 dark chocolate extra for decoration and shards if desired.

Using high quality dark chocolate or even dark couverture is necessary to creating a delicious mousse. 12 t vanilla. Cinnamon cream recipe follows.

1 stick soft butter Line an 8 cake pan with parchment. Put the chopped chocolate with the cream and espresso in a large heatproof bowl.

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