This crowd pleasing chocolate espresso mousse is sure to satiate even your most discerning dinner guest!
• 1/2 teaspoon powdered gelatin
• 1/4 cup sugar
• 2 cups chilled heavy cream
• 4 large egg yolks
• dash of salt
• 2 tablespoons espresso powder – (Click here to see how to make your own espresso powder)
• 4 oz. bittersweet chocolate (*optional add 2 oz. of intense dark chocolate)
• 1 teaspoon vanilla extract
1) Mix gelatin and 2 tablespoons of water together and set aside.
2) Combine egg, salt, and sugar. Whisk for approximately 1 minute.
3) Heat 1 cup cream with the espresso powder until warm, then gradually whisk it into the egg mixture from step 2.
4) Return the contents to the burner and heat (on medium) until the mixture thickens — about 8 minutes. Remove from flame and combine with gelatin mixture from step 1.
5) Cover with plastic wrap and set aside to cool for approximately 45 minutes.
6) Using a double burner melt the chocolate on medium heat and set aside.
—- After 45 minutes —-
7) Beat 1 cup cream until soft peaks form. Using a spatula fold the cream into the espresso mixture.
8) Fold the melted chocolate and vanilla extract into the espresso mixture. Continue folding until you achieve a smooth, well mixed consistency.
9) Pour into serving dishes (approximately 6 4-oz. containers, or serve to your needs.) Let set approximately 1 hour in the refrigerator. You can leave it overnight if this is more convenient.
10) Serve at room temperature and top with whipped cream. Add cocoa powder, chocolate flakes, or any decorative topping of your choice.
*This recipe is my interpretation of a combination of a few classic mousse recipes.