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Espresso-chocolate mousse against the autumn blues

17. November 2020

When it’s grey and cold outside, we could use an extra portion of happiness. We have them in a glass and to enjoy. Test our recipe for a delicious espresso-chocolate mousse and let this creamy treat seduce you. The recipe is quick and easy to prepare and is enough for 2 large or 4 small portions.

Espresso-chocolate mousse – that’ what you need:

  • 2 eggs
  • 1 double Caferino Espresso, freshly cooked and slightly cooled
  • 125g chocolate (min. 70% cocoa content)
  • 2 tablespoons cane sugar
  • 200g cream
  • 1 pinch of salt

And here’s how it works:

  1. Separate the two eggs and whip the egg whites with a pinch of salt until stiff
  2. Next, the cream is also whipped stiff
  3. Melt the chocolate in a water bath
  4. Mix the egg yolk with the sugar until foamy
  5. Add the cooled espresso and chocolate to the egg yolk mixture
  6. Finally, carefully add the cream and whipped egg whites and fill the mixture into glasses or bowls
  7. Put it in the fridge for at least 2 hours

The result is an light and chocolaty dessert with a subtle note of coffee. We hope you enjoy the preparation and of course the enjoyment of our espresso-chocolate mousse. If you are still looking for really good espresso beans in organic quality, you should definitely take a look at our shop.

About the author

Nathalie Lohaus

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