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:
- Separate the two eggs and whip the egg whites with a pinch of salt until stiff
- Next, the cream is also whipped stiff
- Melt the chocolate in a water bath
- Mix the egg yolk with the sugar until foamy
- Add the cooled espresso and chocolate to the egg yolk mixture
- Finally, carefully add the cream and whipped egg whites and fill the mixture into glasses or bowls
- 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.
