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Chocolate Espresso Mousse


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Rate this recipe 4.5/5 (14 Votes)
Chocolate Espresso Mousse 1 Picture


  • 8 ounces semisweet chocolate, chopped, plus more, shaved, for garnishing
  • 3 large egg yolks
  • 2 teaspoons instant espresso powder
  • 6 tablespoons granulated sugar
  • 2 cups heavy cream


Adapted from


Step 1

1.Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.

2.In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.

3.Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
4.In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.

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