Espresso and Chocolate Mousse

Espresso and Chocolate Mousse

Espresso and Chocolate Mousse Recipe


  • 60ml Code Black 3056 espresso
  • 250g good dark chocolate
  • 3 eggs
  • 30g caster sugar
  • 190ml thickened cream



  • Create a double boiler – which is a pot, half filled with simmering water with either a metal or glass bowl snugly fit on top to create a constant source of low to moderate heat – perfect for melting chocolate.
  • To the bowl, add the eggs and sugar, then whisk vigorously until the sugar is melted and the eggs are becoming pale and fluffy.
  • Transfer to a stand mixer and whisk on high for 4-5 minutes (alternatively, you can whisk by hand off the heat for 10 minutes).
  • Whilst the eggs are whisking, place the chocolate in a double boiler with the espresso and stir with a spatula until it is melted.
  • Take the chocolate and espresso mixture off the heat and let rest for 3 minutes, then gently fold until the fluffy eggs.
  • Once that is done, whisk the cream until soft peaks form, then gently fold that into the rest of the mixture.
  • Transfer into your preferred eating vessel, wrap with cling film and refrigerate for at least 2 hours before serving.
  • Serve with some grated chocolate and toasted hazelnuts.
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