Chocolate mousse with coffee is a wonderful and very tasty dessert. It combines two really good ingredients: coffee and chocolate. The chocolate mousse has the most delightful silky texture that almost melts on the tongue when eaten. The mousse is perfect to serve at a festive event or as a small luxury dish for everyday life.
Ingredients
150 g dark chocolate, 50% – Valrhona
5 egg yolks
30 g of sugar
250 ml whipping cream
25 ml strong coffee espresso
50 g dark chocolate for decoration
Here’s how you do it
- Brew a strong cup of coffee or espresso and let it cool completely
- Break the chocolate into small pieces and melt it in a water bath
- Whisk the egg yolks and sugar in a separate bowl until the eggnog becomes white and fluffy. This can take 5-7 minutes
- In another bowl, whip the cream into whipped cream
- Fold in the melted chocolate with the egg mixture and the cooled coffee
- Fold the whipped cream into the chocolate mousse
- Divide the chocolate mousse into four glasses and refrigerate for at least an hour
- Garnish with finely grated chocolate before serving
Homemade chocolate mousse with coffee
Homemade chocolate mousse with coffee tastes absolutely fantastic, and it’s also incredibly easy to make. The chocolate mousse is made from four mixtures. The very first thing you have to do is brew 1/4 dl of strong coffee, as the coffee has to cool completely before use. Next, melt the chocolate slowly over a water bath. In another bowl, whisk the egg yolks and sugar to fluffy and light eggnog. You have to whip for 5-7 minutes for the eggnog to be absolutely perfect. Then the cream must be whipped to a light foam – be careful not to whip the cream for too long so that it becomes too stiff.
Now the chocolate mousse must be assembled. First, the melted chocolate, the egg mixture and the cold coffee must be carefully mixed together. In order to retain all the good air in the mousse, which gives the airy consistency, it is incredibly important that you turn or fold the masses together, and not stir or whip. Finally, the whipped cream must be turned in, so that you get a beautiful uniform mass. Arrange the mousse in glasses and leave it in the fridge for at least an hour before serving, so it can set.
Inspiration for desserts with chocolate: Brownie with coffee and Brownie
The coffee for the mousse
The coffee in this recipe is an incredibly important ingredient. Without it, it would just be a classic (though also beautiful) chocolate mousse. How strong coffee you need depends of course on how much you want the dessert to taste like coffee. Whether it should simply be an underlying note of coffee or whether there should be a bang on the coffee taste. Regardless of how you like it, it’s all about how strong you brew your coffee. It is important that you do not put in either more or less ready-brewed coffee, but that you comply with the amount specified.
There are an incredible number of different types of coffee, so depending on which coffee you choose to use, the dessert will of course change in taste. This is also an easy way to vary the dessert a little – to use different coffee.
Garnish and decoration for the dessert
The chocolate mousse can be prepared in different ways. A really nice and simple dish is to portion the mousse in fine glasses. You can use ordinary water glasses, decorative crystal glasses or wine glasses. The chocolate mousse with coffee can also be nicely prepared in one bowl.
Inspiration for desserts with chocolate: Chocolate cake and Black Magic cake
Garnish for the chocolate mousse
The decoration of the chocolate mousses puts the finishing touch on the dessert. You can keep it simple by chopping or grating some dark or white chocolate and adding it on top. It also looks really nice to place a few whole coffee beans on top. Then the eater can also get a small visual identification of what they are going to eat. You can also save some of the whipped cream and make some small whipped cream tops on the mousse. Fresh berries also go really well with the chocolate mousse and give a really nice play of color to the chocolate brown dessert. Chopped nuts (almonds, hazelnuts, walnuts) also go well and give the velvety mousse a little bite.