I do confess to having a liking for coffee, especially Italian espresso and cappuccino. So this recipe for espresso chocolate mousse is for all of you who feel the same as I do.
I believe that when you make any flavor of mousse you should make it twice a big as a normal serving since there never seems to be enough and it’s disappointing to reach the bottom of the glass, but that’s me.
This recipe calls for espresso coffee powder. However, if you have the means by which to make a real Italian espresso, please do so. You will need just one serving of it for this recipe.
Espresso chocolate mousse – serves 2 – 4
- 1 cup Heavy whipping cream
- 1 ½ cup 75% dark chocolate
- 1 teaspoon of Italian espresso coffee powder (or 1 serving of espresso)
- 1 tablespoon of condensed milk
- ½ cup of whipped cream
- whipped cream to decorate
- chopped pistachios to decorate
- Chop the chocolate and pour it into a bowl.
- In a saucepan, boil the fresh cream together with the coffee. Leave to infuse for about ten minutes, filter and boil again, adding the condensed milk. Still hot, pour it in the chocolate bowl.
Mix vigorously with a whisk until obtaining a smooth, silky and homogeneous ganache.
- In a container, whisk ½ cup of whipped cream. Incorporate it, very gently with a spatula and in several stages, to the warm ganache with movements from bottom to top, to obtain a homogeneous mixture.
- Transfer everything into 4 glasses and let cool for at least 3 hours in the refrigerator, covering with food film.
- Just before serving, decorate with tufts of whipped cream and the chopped pistachios.