Espresso Chocolate Mousse

Ingredients

• 6 oz Bittersweet Chocolate (70% cacao)
• 1/4 cup Strong Brewed Espresso
• 2 tbsp Unsalted Butter
• 4 Large Eggs, separated
• 1/4 cup Granulated Sugar
• 1 cup Heavy Cream
• 1/2 tsp Vanilla Extract
• 1/8 tsp Pinch of Salt
• 1 tbsp Cocoa Powder (for dusting)
• 4 Espresso Beans (for garnish)
• 2 tbsp Optional: Gluten-Free Chocolate Shavings

Instructions

1. 1

   Finely chop the bittersweet chocolate and place it in a heatproof bowl.

2. 2

   In a small saucepan, heat the heavy cream until it's simmering. Pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate.

3. 3

   Add the espresso and butter to the chocolate and cream mixture. Whisk until smooth and glossy.

4. 4

   In a separate bowl, whisk the egg yolks with half of the sugar (1/8 cup) until pale and slightly thickened.

5. 5

   Gently whisk the yolk mixture into the melted chocolate mixture. Stir in the vanilla extract and salt.

6. 6

   In another clean bowl, beat the egg whites with the remaining sugar (1/8 cup) until stiff peaks form.

7. 7

   Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.

8. 8

   Divide the mousse evenly among four serving glasses or ramekins.

9. 9

   Cover the glasses with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.

10. 10

    Before serving, dust the tops with cocoa powder and garnish with espresso beans and optional gluten-free chocolate shavings.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.