Chocolate Mousse with a Touch of Espresso

Lorenza Ávila
Lorenza Ávila
A great chocolate mousse recipe, the espresso gives it a spectacular flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 200 grams semisweet chocolate, in pieces 200 grams semisweet chocolate, in pieces
  • 1 espresso coffee
  • 4 eggs 4 eggs
  • 1 pinch salt 1 pinch salt
  • 40 grams unsalted butter , at room temperature 40 grams unsalted butter , at room temperature
Preparation
30 mins
0 mins
Low
  • Put the coffee in a saucepan and add the chocolate, melting it in a double boiler without stirring. Once the chocolate is smooth, remove from heat and cool slightly, then add the butter and stir.
  • Separate the egg yolks from the whites.
  • Add the yolks one by one to the chocolate, mixing well.
  • Beat the egg whites with a pinch of salt until stiff peaks form.
  • Gently fold the egg whites into the chocolate, being careful not to deflate the whites; this step is very important.
  • Pour into a serving dish or individual cups and refrigerate for at least 4 hours.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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