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Chocolate espresso mousse, piped into ramekins and sprinkled with chopped chocolate.

Easy Chocolate Espresso Mousse

Heather Smoke
An easy recipe for rich and creamy chocolate espresso mousse, made with just 5 simple ingredients, and no eggs or gelatin.

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5 from 4 votes
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Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings6

Equipment

  • Electric Mixer (Stand or Hand-Held)
  • 6 Ramekins (4-oz capacity) or Parfait Glasses

Ingredients
 

  • 12 oz (1 1/2 cups) cold heavy whipping cream, divided
  • 4 oz good quality chocolate, around 55% cacao, plus extra for garnish
  • 1 tbsp instant espresso powder
  • 1 tbsp Dutch-processed cocoa powder
  • ¼ cup powdered sugar

Instructions
 

  • Pour 4 ounces (1/2 cup) of the cream into a saucepan. Warm over medium low heat, just until hot and beginning to simmer around the edges.
  • Meanwhile, finely chop the chocolate and scrape it into a bowl. When the cream is hot, pour the cream over the chopped chocolate, then whisk until it smooths out into a creamy ganache.
  • Place the bowl of ganache in the refrigerator, and chill it for 30 minutes, setting a timer to stir it every 10 minutes. After 30 minutes, it should still be soft and spreadable, but firm enough to hold its shape and not run off a spoon.
  • Use an electric mixer to whip the ganache on medium speed for several minutes, until fluffy and lightened in color. Set the whipped ganache back in the refrigerator until needed.
  • In a large bowl, sift together the espresso powder, cocoa powder and powdered sugar. Add the remaining 8 ounces (1 cup) cream, and use an electric mixer to beat the cream until soft, fluffy peaks form that hold their shape.
  • Add the whipped ganache to the whipped cream and beat for 1-2 more minutes, until well combined, thick and fluffy.
  • Fit a 16-inch piping bag with tip 1M, fill with the mousse, and pipe the mousse into 6 ramekins (4-oz capacity each). Sprinkle the mousse with a little more chopped chocolate.
  • Refrigerate the ramekins until ready to serve.

Notes

You can make the mousse up to 3 days in advance.  Simply pipe it into the ramekins, cover with plastic wrap, and refrigerate until ready to serve.
Keyword Chocolate, Espresso, Mousse
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