Five-ingredient espresso chocolate mousse

This recipe might just be the definition of pure indulgence but we love it! If it’s about time you gave yourself a treat give this espresso chocolate mouse a try…


  • 230 grams of semisweet chocolate, chopped (plus extra shavings for garnishing)
  • 3 large egg yolks
  • 2 teaspoons instant espresso powder
  • 6 tbsp sugar
  • 2 cups heavy cream


  1. Place a saucepan half full with water on low heat on the stovetop. Place chocolate into a large mixing bowl and set over the saucepan to melt the chocolate, continuously stir and remove from heat once smooth.
  2. Mix together the egg yolks, espresso powder, 4 tablespoons of sugar and 3/4 cup of the cream in a small saucepan. Cook over medium heat, stirring constantly for 2 or 3 minutes (do not boil).
  3. Strain the mixture into the melted chocolate and whisk unto smooth. Refrigerate for about 30 minutes or until completely cooled.
  4. In another bowl, combine the remaining 1 1/4 cups cream and 2 tablespoons sugar using an electric mixer. Mix until stiff peaks form.
  5. fold the whipped cream into the chocolate mixture. Divide between 8 serving glasses and refrigerate for at least 30 minutes. When serving, sprinkle with chocolate shavings.

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