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Author:
Franco Salzillo
Food is a great way to get to someone’s heart, especially desserts. And much more if you make them yourself. Well, this coffee mousse will definitely make an impression. Why? For starters, no one says no to mousse. Second, this dessert is decadent and rich, but smooth and silky. It’s got it all!
This mousse recipe is also pretty simple, and you can work in batches to make as many cups of mousse as you need. If you were looking for a fancy dessert for a crowd, this is it. Of course, it is much better if shared with close friends or a special someone. A good chocolate mousse is like a love song — it gets to you.
Every successful homemade mousse starts with a combination of egg yolks, sugar and heavy cream. Heat them without cooking the eggs and combine the mixture with melted chocolate. That’s how I’ve always done it.
This is only half the recipe, though. To get that airy texture, you need whipped heavy cream, which I also sweeten with sugar. Combine the two mixtures and refrigerate — you’ve got yourself a silky mousse.
As for the flavoring, instant coffee is better than a shot of espresso, as you want to add the least amount of liquid possible. Keep in mind not all instant coffee is the same; some are nicer than others, so get the good stuff. As a garnish, I’m going with dark chocolate crumbs or shaved dark chocolate, but whipped cream or even crushed Oreos work just fine! Refrigerate the mousse for at least an hour before serving to ensure it’s nice and cold and with the right, frothy texture.
Place the egg yolks, half the sugar and half the heavy cream in a saucepan and cook over low heat while stirring until steamy.
Melt 8 ounces of dark chocolate in the microwave.
Remove the egg and cream mixture from heat and stir in the chocolate and vanilla.
In a mixing bowl, whisk the remaining heavy cream with the sugar until soft peaks form, and fold in the chocolate mixture.
Pour the mixture into six serving cups and refrigerate for an hour.
Garnish with chocolate crumbs and serve!
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