Chocolate Entertaining Dessert

Chocolate espresso mousse pots

Name: Chocolate espresso mousse pots recipe
Yield: 6
Ingredients: 2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes; 200g dark (70%) chocolate, finely chopped; 200g white chocolate, finely chopped; 200g milk chocolate, finely chopped; 150ml hot espresso; 3 egg whites; 200ml thickened cream; 1 tsp vanilla extract; Chocolate-coated coffee beans, roughly chopped, to serve

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by Phoebe Wood

Apr 16, 2021

Chocolate and espresso is a match made in heaven. Begin this recipe at least 6 hours ahead.

2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
200g dark (70%) chocolate, finely chopped
200g white chocolate, finely chopped
200g milk chocolate, finely chopped
150ml hot espresso
3 egg whites
200ml thickened cream
1 tsp vanilla extract
Chocolate-coated coffee beans, roughly chopped, to serve

Method

1.

Place soaked gelatine, chocolates, hot espresso and 100ml boiling water in a blender and whiz until melted and smooth. Add egg whites and whiz until smooth and combined, then add cream and vanilla, and whiz to combine.
2.

Divide mixture among six 1-cup (250ml) capacity dishes and chill for 6 hours or overnight until set. Scatter over chopped chocolate-coated coffee beans to serve.

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