Chocolate espresso mousse with bittersweet chocolate, espresso, cream, and topped with a dark chocolate-covered coffee bean.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the #ChristmasSweetsWeek recipes. All opinions are mine alone.
You could also divide the mousse mixture among 12 pretty mini dessert or shot glasses and serve them with demitasse spoons. I’ve also served this mousse in little demitasse cups and saucers for a cute little dessert.
This chocolate mousse dessert is so decadent and rich, and completely chocolaty. Be sure to use chocolate bars, not chocolate chips.
I’m completely in love with the dark chocolate covered coffee beans that garnish these. I was able to find them in the bulk foods section of my grocery store. They are amazing.
How do you make this chocolate espresso mousse dessert?:
It’s so easy. Just combine the coffee, espresso, and cream in a small saucepan and bring it almost to a simmer. Add the chocolate, sugar, and vanilla, and whisk until everything is combined and the chocolate has melted.
The recipe calls for superfine sugar. If you don’t have it, just process some granulated sugar in a food processor.
Welcome back to Christmas Sweets Week! We have a ton of Christmas Sweets recipes for you to try.
mousse, chocolate, dessert,
Chocolate Espresso Mousse Recipe
- 3 tablespoons brewed coffee
- 3 tablespoons espresso powder
- 1 cup whipping cream
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons super fine sugar
- 1 teaspoon pure vanilla extract
- Chocolate covered coffee beans, for garnish
- In a small saucepan, stir together the coffee and espresso powder. Add the cream and cook over medium heat until just below simmer.
- Add the chocolate and sugar, and whisk until the chocolate is fully melted. add the vanilla and whisk.
- Pour the mixture into the glasses and chill for 3 hours in the refrigerator.
- Garnish each with a chocolate covered coffee beans and serve.
Karen’s Kitchen Stories
This recipe was adapted from the book, Petite Sweets by Beatrice Ojakangas
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