Chocolate-Espresso Mousse Cake Recipe
This Chocolate-Espresso Mousse Cake is a decadent treat! Rich chocolate meets robust espresso for an unforgettable dessert experience.
Equipment
- Double boiler or heatproof bowl
- Mixing bowls
- Electric Mixer
- Rubber spatula
- 9-inch springform pan
- Whisk
- Cooling rack
Ingredients
- 12 ounces bittersweet or semisweet chocolate, chopped Choose high-quality chocolate for the best flavor.
- 1/4 cup heavy cream Adds richness to the mousse.
- 2/3 cup brewed espresso or strong coffee Provides the necessary coffee flavor.
- 5 large eggs at room temperature, essential for creating a fluffy texture.
- 1 pinch salt Enhances the flavors of the chocolate and coffee.
- 1/2 cup sugar Balances the bittersweet notes.
Instructions
- In a double boiler, melt the chopped chocolate along with the heavy cream over simmering water. Stir gently until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
- While the chocolate is melting, brew your espresso or strong coffee. Allow it to cool to room temperature before using it in the recipe.
- Carefully separate the egg whites from the yolks, placing them in different mixing bowls. Ensure no yolk gets into the whites for proper aeration.
- In the bowl with the egg yolks, add the sugar and a pinch of salt. Using an electric mixer, beat the mixture until it becomes pale and creamy. This should take about 3-5 minutes.
- Add the melted chocolate mixture and the cooled espresso to the egg yolk mixture. Stir until everything is well combined.
- In another bowl, whip the egg whites until they form stiff peaks. This step is crucial, as it will give your mousse cake the light and airy texture.
- Gently fold the whipped egg whites into the chocolate mixture in three additions. Be careful not to deflate the egg whites; you want to maintain as much volume as possible.
- Pour the mousse mixture into the prepared springform pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the mousse to set properly.
- Once set, carefully remove the sides of the springform pan. Slice the cake and serve it chilled, perhaps with a dollop of whipped cream or a sprinkle of cocoa powder for garnish.
Notes
- For the best flavor, use high-quality chocolate with at least 60% cocoa content.
- Make sure your eggs are at room temperature for optimal mixing.
- Be patient when folding in the egg whites; this is crucial for achieving a light texture.
- Chill the mousse cake overnight for the best results; the flavors deepen as it sits.