Chilled Chocolate and Espresso Mousse Recipe

Chilled Chocolate and Espresso Mousse Recipe

Heady, aromatic espresso coffee adds a distinctive flavor to this smooth, rich mousse. Serve it in stylish chocolate cups for a special occasion.

Ingredients : (Serves 4)

225 g/8 oz plain (semisweet) chocolate

45 ml/3 tablespoons brewed espresso

25 g/1 oz/2 tablespoons unsalted (sweet) butter

4 eggs, separated

Mint sprigs, to decorate (optional)

Mascarpone or clotted cream, to serve (optional)

For the chocolate cups

225 g/8 oz plain (semisweet) chocolate

Method :

For each chocolate cup, cut a double thickness 15 cm/6 in square of foil. Mould it around a small orange, leaving the edges and corners loose to make a cup shape. Remove the orange and press the base of the foil case (shell) gently on the work surface to make a flat base. Repeat to make four foil cups.


For the cups, break the chocolate into small pieces, place in a bowl set over very hot water. Stir occasionally until the chocolate has melted. Spoon the chocolate into the foil cups, spreading it up the sides with the back of a spoon to give a ragged edge. Chill for 30 minutes or until set hard. Gently peel away the foil, starting at the top edge.


To make the chocolate mousse, put the plain chocolate and brewed espresso into a bowl set over a pan of hot water and melt as before. When smooth and liquid, add the unsalted butter, a little at a time. Remove the pan from the heat then stir in the egg yolks.


Whisk the egg whites in a bowl until stiff, but not dry, then fold into the chocolate mixture. Pour into a bowl and chill for at least 3 hours. To serve, scoop the chilled mouse carefully into the chocolate cups. Add a scoop of mascarpone or clotted cream and decorate with a sprig of fresh mint, if using.

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