Easy Espresso Chocolate Mousse Recipe
This Easy Espresso Chocolate Mousse Recipe combines the rich flavors of espresso and semi-sweet chocolate into a light and creamy dessert. Made with coconut milk and maple syrup, it creates a luscious, dairy-free mousse that’s both indulgent and smooth. Perfect for coffee and chocolate lovers looking for a delightful and elegant treat that’s easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Egg Mixture
- 4 pasteurized eggs
- 2 tablespoons cornstarch or arrowroot powder
- 1 1/2 cups canned full fat coconut milk
- 1/3 cup maple syrup
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1 pinch flaky sea salt
Chocolate
- 1 3/4 cups semi-sweet chocolate chips or chunks
Instructions
- Separate the Eggs: Carefully separate the egg yolks from the whites, placing the yolks into a medium pot. Set the egg whites aside for whipping later.
- Cook the Egg Yolk Mixture: Whisk the cornstarch into the egg yolks until smooth. Add the coconut milk, maple syrup, and instant espresso powder. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring constantly to avoid scrambling the eggs. Continue stirring until the mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Remove from heat.
- Melt the Chocolate: Immediately add the semi-sweet chocolate chips to the hot mixture and stir until fully melted and smooth. Then stir in the vanilla extract and a pinch of flaky sea salt to enhance the flavors.
- Whip the Egg Whites: In a clean bowl, whisk the reserved egg whites until they form stiff peaks, which should take about 5 minutes. This will give the mousse its airy texture.
- Fold in the Mousse: Gradually fold the chocolate mixture into the whipped egg whites, adding a little at a time to maintain the light and fluffy consistency. Continue folding gently until fully incorporated.
- Chill and Serve: Spoon the completed mousse into 6 to 8 glass bowls or serving dishes. Refrigerate for at least 2 hours, until set and firm. Serve chilled, optionally topped with whipped cream for extra indulgence.
Notes
- Use pasteurized eggs for safety in a mousse recipe that is partially cooked.
- Stir constantly while cooking the egg yolk mixture to avoid curdling.
- Substitute arrowroot powder for cornstarch if preferred for a grain-free option.
- For a stronger coffee flavor, increase the instant espresso powder slightly.
- This mousse is dairy-free thanks to the coconut milk, perfect for those avoiding dairy.
- Refrigerate leftovers and consume within 2-3 days for best freshness.
Keywords: espresso chocolate mousse, dairy-free chocolate mousse, easy mousse recipe, coconut milk dessert, gluten free dessert, maple syrup mousse, coffee flavored dessert
Find it online: https://thedishspot.com/easy-espresso-chocolate-mousse-recipe/
