Mocha Mousse
Mocha Mousse is a sophisticated yet simple dessert that blends chocolate and coffee beautifully. This velvety treat is perfect for any occasion.
Ingredients
For the Mousse:
- 200 g 7 oz dark chocolate (60–70% cocoa), chopped
- 2 tbsp 6g instant espresso powder (or ¼ cup brewed espresso)
- 2 tbsp 30ml hot water (if using espresso powder)
- 1¾ cups 420ml heavy cream, cold
- 2 tbsp 25g granulated sugar
- 1 tsp vanilla extract
- ¼ tsp kosher salt
For Garnish (Optional):
- Cocoa powder for dusting
- Chocolate shavings or coffee beans
Instructions
Melt the Chocolate
- In a microwave-safe bowl, I melt 200g chopped dark chocolate in 20-second bursts, stirring until smooth. I let it cool slightly to keep Mocha Mousse airy.
Prepare Espresso
- I dissolve 2 tbsp instant espresso powder in 2 tbsp hot water (or use ¼ cup brewed espresso). I stir it into the chocolate with 1 tsp vanilla and ¼ tsp salt for bold flavor.
Whip the Cream
- In a large bowl, I whip 1¾ cups cold heavy cream with 2 tbsp sugar to medium-stiff peaks, ensuring a smooth texture for Mocha Mousse. I avoid overwhipping.
Fold the Mousse
- I fold one-third of the cream into the chocolate to lighten it, then gently incorporate the rest with a wide spatula, preserving the airy texture of Mocha Mousse.
Chill and Set
- I spoon the mixture into 4–6 ramekins or jars, swirling the tops. I cover and chill this velvety treat for at least 2 hours, or overnight, to set.
- Garnish and Serve
- I dust the chocolate-coffee treat with cocoa powder or add chocolate shavings, then serve chilled.