Decadent Dark Chocolate Espresso Mousse in Glass Ramekins

Few desserts match the luxurious depth of an espresso-infused chocolate mousse. As someone who’s reviewed Michelin-starred patisseries, I can attest that this streamlined recipe rivals any professional kitchen.

Ingredients

6 oz good-quality dark chocolate (70%), chopped
1 tbsp instant espresso powder
3 large eggs, separated
¼ cup granulated sugar
1 cup heavy cream, cold
Pinch of salt

Procedure

Melt chocolate: In a heatproof bowl over simmering water, combine chocolate and espresso powder. Stir until smooth. Remove from heat.
Temper yolks: Whisk egg yolks with half the sugar until pale and ribbon-coat thick. Gradually whisk into warm chocolate until fully incorporated.
Whip whites: In a clean bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar, beating to stiff, glossy peaks.
Fold: Lightly fold whipped cream into chocolate mixture, then gently fold in egg whites in two additions—preserving air for fluffy texture.
Chill: Divide mousse into six small ramekins. Cover and refrigerate at least 2 hours (ideally overnight).
Serve: Top with chocolate shavings or a dusting of cocoa powder just before serving.

Insider Notes

Chocolate quality: Invest in high-grade chocolate for smoothness and flavor.
Gentle folding: Reduces risk of deflating the mousse.
Advance prep: Can be made 24 hours ahead, freeing you to entertain.

This silken espresso mousse is the perfect finale to any dinner, marrying bold coffee notes with rich chocolate in a sophisticated, airy dessert.

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