Me and my husband are absolutely fascinated with coffee. Not that we are deep connoisseurs of kinds, and specificities, we just enjoy having coffee throughout the day. In the morning to catch up, after lunch to settle and in the afternoon to increase productivity… we have a small coffee bar next to our turntable… we just enjoy it. Pure, black, creamy…
So, when I found this recipe, it turn out to be a must-do. It turn out to be a really simple yet delightful experience and another great way to enjoy coffee! So, it’s time to share if you my new family tradition.
What you will need:
Mousse
- 3/4 cup cold heavy cream
- 3 egg whites
- Pinch of salt
- 1/3 cup castor/granulated sugar
- 6 ouces (170g) dark chocolate, shraded
- 1/4 cup espresso coffee
- 1 tsp vanilla extract
Chantilly:
- 1/2 cup cold heavy cream
- 1 tbsp confectioners sugar
- 1/2 tsp vanilla extract
- Chocolate shrads for decoration
What 2 do:
Beat the cold heavy cream until getting soft peaks and let it rest on the fridge. In a clean bowl, beat the egg whites with the salt until you get soft peks, slowly add the sugar and beat untill you get stiff peaks. Set aside.
Double boil the chocolate until it is completely melted. Stir the espresso and the vanilla extract until smoth and take it out of the heat.
Slowly incorporate, with a whisk, the egg whites to the mixture. Do not beat, just incorporate. After completely incorporated, with a spatula, start folding the cold whiped cream into the mixture.
Put on your serving glasses and let it rest on the refrigerator from 1 hour to overnight.
For the chantilly, beat the heavy cream until obtaining soft peaks, incorporate the sugar and extract and keep beating untill it stiffens.
About & Tips:
- I own a Nespresso machine – not the KitchenAid one, unfortunately 😦 – and I have tried this recipe with one mild intensity (Dulsão) capsule and a stronger one (Ristretto). If you are a coffee lover, the stronger the coffee you use for this recipe, the best it will taste, but if you only want that “unf” of coffee flavor, pick a not-so-strong espresso.
- You don’t need a Nespresso machine to make the recipe work though. I’m positive that it will work just fine with a strong (dense/creamy) instant espresso coffee or brewed coffee – as long as it is strong (I need to really stress this, because if you use a mild or runny pot coffee, you won’t get the flavor or the right consistency for the mousse).Almond extract will work just fine on this as well… and it will give an exotic punch.
- You can substitute the double boil to the microwave to melt the chocolate (30 secs intervals in med – 50% – power), but you will need the double boiler to incorporate the espresso, and the vanilla extract, so… mind as well make everything in the double boiler…
- Why whisk the eggs and use a spatula for the cream? This is a really interesting question and it is related to what outcome you are looking for. The whisk is a tool that incorporate air to the mixture giving lightness to it. When you incorporate the eggs whites, you don’t want to brake them, but to keep “airing” them into the mixture and that’s why you use a whisk. The cream is meant to provide stability to this recipe and not to lighten it. That’s why you don’t whisk it.
- The longer your mousse stays on the fridge – covered with a plastic wrap, of course -, the better it will taste!
- You can make the chantilly in advance and store it on the fridge or make it just before serving it (the best way).
Especial thanks to KitchenAid Blog, from where I originaly got this delight!
Pingback: Mousse de Café Espresso [Receita] | ClouDelight
Oh my, this looks incredible! Just up our alley. Can’t wait to make it 🙂
LikeLiked by 1 person
Looking forward to see!!! =)
LikeLike
I recently acquired an espresso machine and absolutely go nuts every morning. (It’s saving me a ton on my Starbucks bill.) 🍓
LikeLiked by 1 person
Isn’t it awesome? I love the practicality of having a “coffee bar”.
LikeLiked by 1 person
…..any time of day! 🍓
LikeLiked by 1 person
….any time of day! 🍓
LikeLiked by 1 person
I confess I am not a coffee addict, not even a fan. But when it comes to coffee & chocolate flavours, it just delights me. the coffee makes a big difference, and for the good!! it is probably a win =D
LikeLiked by 1 person
It is really good indeed, but I might be biased. hihihih
LikeLiked by 1 person
Yummy! I’ll have to try this. Thanks for sharing 😊
LikeLiked by 1 person
Don’t forget to post pictures! =)
LikeLike
This looks so rich and smooth… I will give it a try soon!
LikeLiked by 1 person
The mousse itself is smooth and dense at the same time. A “party in your mouth” hahahah =) I hope you like it 😉
LikeLike
☺
LikeLiked by 1 person
=D
LikeLiked by 1 person
what a great pick-me-up dessert! I adore home-made choc mousse and I also love coffee so yay!
LikeLike
It sure tastes good for coffee lover and the consistency of the mousse is to die for! =) If you give it a try, let me know =D
LikeLike
My husband loves coffee and this delicious Espresso is a must try☺
LikeLiked by 1 person
Sure is! Let me know how it went. =D
LikeLike
DIY? OF COURSE! 🎨🎨🎨
“The Creative Blogger Award!”
I love the idea that creativity takes so many forms. It is boundless in nature. Some people cook, some paint, some write, some photograph. It is with pleasure I nominate you for “The Creative Blogger Award”. If you choose to participate, please follow the link to http://snapshotsincursive.com/2015/08/18
LikeLiked by 1 person
I also love coffee and this looks dark, fluffy and delicious! yumm
LikeLiked by 1 person
It is really nhummy. You should give it a try for sure =)
LikeLiked by 1 person
It looks so rich! Yum
LikeLiked by 1 person
hi Leticia, I love mousse so much, but I’ve never made any myself. Thank you for such a detailed outline of the steps in this recipe. I’m certain it will make the process much easier. How long does this dish keep? I know—of course—this is best served the day it’s made, but can it be frozen and served again, or does freezing the mousse ruin the dish?
LikeLiked by 1 person
Seema, I’m really glad you liked it =D
As long as you keep refrigerated (and covered) it will probably last up to 4 days. I don’t recommend freezing since it will probably make all the air (and the “fluffiness”) go away… sometimes the freezer might even crystallize some of your dessert.
LikeLiked by 1 person
Thank you, Leticia! I think 4 days should work out just fine! Thank you so much for all the great advice and, again, for the recipe 🙂
LikeLiked by 1 person