Chocolate Espresso Mousse
A rich and airy chocolate espresso mousse that’s egg-free and gelatin-free, made with just five simple ingredients. Silky, creamy, and ready in under an hour, this indulgent dessert is perfect for entertaining or enjoying a quick, satisfying treat at home.
Equipment
- Electric mixer (stand or hand-held)
- 6 ramekins (4-oz capacity) or parfait glasses
- 16-inch piping bag with tip 1M
- Saucepan
- Mixing Bowls
Ingredients
- 12 oz 1 ½ cups cold heavy whipping cream, divided
- 4 oz good-quality chocolate 55% cacao, chopped (plus extra for garnish)
- 1 tbsp instant espresso powder
- 1 tbsp Dutch-processed cocoa powder
- ¼ cup powdered sugar
Instructions
- Warm the Cream for Ganache: Begin by measuring 4 ounces (½ cup) of cold heavy whipping cream and pouring it into a small saucepan. Place the pan over medium-low heat, allowing the cream to warm slowly. Watch closely as the cream gently begins to shimmer and steam at the edges — you want it hot, almost to a simmer, but not boiling. Heating the cream gradually ensures it blends smoothly with the chocolate and prevents any graininess.
- Prepare the Chocolate: While the cream is warming, finely chop 4 ounces of high-quality chocolate (around 55% cacao) using a sharp knife. Place the chopped chocolate in a medium heatproof bowl. Breaking the chocolate into small, uniform pieces ensures it melts evenly when the warm cream is added.
- Make the Ganache: Once the cream is hot and ready, carefully pour it over the chopped chocolate in the bowl. Immediately begin whisking in slow, steady circles, ensuring the chocolate melts completely and combines into a silky smooth ganache. Continue whisking until the mixture is glossy, completely lump-free, and uniform in texture. This forms the rich base of your mousse.
- Chill the Ganache: Transfer the bowl of ganache to the refrigerator to cool. Set a timer for 30 minutes. Every 10 minutes, remove the ganache and gently stir it to keep it smooth and help it cool evenly. After 30 minutes, the ganache should be soft yet firm enough to hold its shape — not runny, but still pliable. This consistency is essential for achieving a light, fluffy mousse.
- Whip the Ganache: Remove the ganache from the refrigerator and transfer it to a large mixing bowl if needed. Using an electric mixer on medium speed, whip the ganache for several minutes until it lightens in color and becomes airy and fluffy. This step is crucial — it transforms the dense chocolate into a cloud-like texture, giving your mousse its signature lift. Once whipped, set the ganache aside in the refrigerator while you prepare the cream base.
- Combine Espresso, Cocoa, and Sugar: In a separate large bowl, sift together 1 tablespoon of instant espresso powder, 1 tablespoon of Dutch-processed cocoa powder, and ¼ cup powdered sugar. Sifting removes lumps, ensuring your mousse is silky and free from grainy bits, and evenly distributes the flavors throughout the whipped cream.
- Whip the Remaining Cream: Add the remaining 8 ounces (1 cup) of cold heavy cream to the bowl with the sifted powders. Using your electric mixer on medium-high speed, whip the cream until soft peaks form. This means when you lift the whisk, the cream holds its shape for a moment before gently falling over. Properly whipped cream creates structure, making the mousse light, airy, and stable.
- Fold Ganache Into Whipped Cream: Add the chilled, whipped ganache to the bowl with the whipped cream. Gently beat with the mixer on low to medium speed for 1–2 minutes until fully incorporated. The mixture should be thick, fluffy, and homogenous, with no streaks of chocolate or cream. Take care not to overmix, as this could deflate the airy texture you’ve worked so hard to achieve.
- Pipe the Mousse Into Ramekins: Fit a 16-inch piping bag with a star tip (tip 1M works beautifully). Carefully fill the bag with the prepared mousse. Pipe the mousse evenly into six 4-ounce ramekins or parfait glasses, swirling slightly as you fill to create a visually appealing top. Piping gives the dessert a professional look and ensures each serving is uniform.
- Garnish: Sprinkle each ramekin with a small amount of extra chopped chocolate for an elegant finishing touch. The garnish adds visual appeal and a subtle textural contrast to the silky mousse.
- Chill Before Serving: Place the finished ramekins in the refrigerator for at least 30 minutes to set. The mousse can also be made up to three days in advance — simply cover with plastic wrap and refrigerate. Chilling allows the flavors to meld and the texture to firm, creating a decadent dessert that’s ready to enjoy anytime.
- Serve and Enjoy: When ready to serve, remove the mousse from the refrigerator and let it sit for a few minutes at room temperature to soften slightly. Enjoy as is or pair with fresh berries, a drizzle of chocolate, or a dollop of lightly sweetened whipped cream for an extra-special treat.
Notes
- Use high-quality chocolate (55%–60% cacao) for the best flavor and smooth texture.
- Make sure your cream is cold before whipping to achieve the lightest, fluffiest mousse.
- Whipping the ganache properly is key — it transforms dense chocolate into an airy, mousse-like consistency.
- The mousse can be made ahead of time and stored in the refrigerator for up to three days.
- For a slightly stronger coffee flavor, increase the espresso powder by an extra ½ teaspoon.
- Ramekins or parfait glasses work equally well; piping is optional but adds a professional touch.
