Chocolate and Espresso Mousse

Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 2 mins
Refrigeration Time 3 hrs
Yields 6 to 8 servings
1/4 cup (50 ml) milk
2 tbsp (30 ml) espresso or regular instant coffee
4 oz (112 g) semisweet chocolate
2 tbsp (14 g) cocoa powder
1/3 cup (67 g) sugar
2 tbsp (42 g) liquid honey
4 egg yolks
4 egg whites
1 cup (224 g) whipping cream 35 %


Instructions In bowl, dissolve espresso coffee in milk. Set aside.

In double boiler, melt chocolate over low heat. Stir in coffee and milk mixture, cocoa powder, sugar and honey. Mix well until smooth. Remove from heat and whisk in egg yolks. Whisk well for 2 minutes.

In other bowl, beat egg whites until stiff but not dry. Stir into chocolate and coffee mixture. Mix well. Whip cream until stiff and fold into coffee mixture. Pour mousse into individual cups and refrigerate for 3 hours before serving.

Garnish each cup with small cookie and top with whipped cream.