Espresso Chocolate Mousse
Valentine’s Day definitely calls for chocolate and there’s no better way to get this fix than Espresso Chocolate Mousse!
Silky, creamy and surprisingly easy to make, this mousse has a very light taste of espresso, with a deeper chocolate flavor. Does it say “I love you”? I think so!
Begin by combining the egg yolks with the cornstarch in a medium saucepan. Whisk until smooth and add the coconut milk, maple syrup and instant espresso.
Now, turn on the heat and bring the mixture to a simmer. Cook, stirring constantly, until the mixture thickens and becomes pudding-like. It’s really important to stir continuously or the eggs will scramble (you don’t want that!).
Remove from the heat and add the chocolate. Mix until the chocolate is melted and add the vanilla and sea salt.
In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside about 1/2 cup to use as a topping and then gently fold the rest of the whipped cream into the chocolate mixture.
Divide the mousse between glass bowls or drinking glasses and refrigerate until set.
Serve with a dollop of whipped cream and chocolate curls on top.
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Espresso Chocolate Mousse
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes plus chill time 2 hours
Ingredients
- 4 large egg yolks
- 2 tbsp cornstarch or arrowroot powder
- 1 & 1/2 cups (14 ounce) canned full-fat coconut milk
- 1/3 cup maple syrup
- 2 tsp instant espresso powder
- 1 & 3/4 cups semi-sweet chocolate chips or chunks
- 2 tsp vanilla extract
- 1 pinch flaky sea salt
- 2 & 1/2 cups heavy cream, cold
Instructions
Place egg yolks in a medium sauce pan. To the egg yolks, whisk in the cornstarch until smooth. Add the coconut milk, maple syrup, and instant espresso. Set the pot over medium heat and bring the mixture to a simmer. Cook, stirring continuously, until the mixture thickens and becomes almost pudding-like, 3-5 minutes. It’s important to be consistently whisking to ensure that the eggs do not scramble. Remove from the heat. Drop in the chocolate and mix until the chocolate is melted. Stir in the vanilla and sea salt.
In a mixing bowl, whip the heavy cream until stiff peaks form, 5 minutes. Remove about 1/2 cup of whipped cream to use as a topping and set aside. Gently fold the chocolate mix into the whipped cream, little by little, until fully combined.
Divide the mousse between 8 glass bowls. Refrigerate 2 hours, until set. Serve with whipped cream and chocolate curls on top!
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