Ingredients for Chocolate Espresso Mousse
- Semi Sweet Chocolate Chips
- Whipping Cream
- Orange Flavored Liqueur
- Powdered Sugar
- Instant Espresso
- Strawberries
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How to Make Chocolate Espresso Mousse
- Melt 6 ounces of bittersweet chocolate with 2/3 cup heavy cream and 1 tablespoon of coffee liqueur (optional) in a heavy saucepan over low heat, or in a double boiler over barely simmering water. Stir until completely smooth and glossy.
- Allow the chocolate mixture to cool completely to room temperature.
- In a separate bowl, using an electric mixer, beat 1 cup heavy cream, 1/4 cup granulated sugar, and 2 tablespoons of strong brewed espresso until stiff peaks form.
- Gently fold about 1/4 of the whipped cream into the cooled chocolate mixture to lighten it.
- Carefully fold the chocolate mixture into the remaining whipped cream until just combined. Be careful not to overmix.
- Spoon the mousse into 8-10 wine glasses or dessert bowls.
- Refrigerate for at least one hour to allow the mousse to set.
- Garnish with fresh whipped cream and your choice of fresh berries (strawberries, raspberries) or orange slices before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
107g
Fat
106g
Carbs
11g
