Reminiscent of biting into a silky chocolate truffle, this dark chocolate mousse is intense and luxurious.
The technique – originally conceived by Hervé This, the father of molecular gastronomy – could not be simpler. You need just two ingredients (dark chocolate and water) to create a velvety mousse in mere minutes. It may seem crazy, but it works. I’ve substituted water with freshly brewed espresso in this recipe; you can add your favorite liqueurs and spices to further enhance the vegan indulgence.
Instant espresso coffee boosts the espresso flavor and aroma of the mousse. Try Medaglia d’Oro instant espresso coffee, found at most local grocery stores. The mousse will continue to firm up as it sits, so serve right away in order to experience the lightest texture. If it becomes too firm, stir vigorously for a few seconds until it softens.
Vegan Dark Chocolate-Espresso Mousse
Yields | 4 4-oz servings |
- 10 oz 63 to 70 percent high-quality dark chocolate, chopped
- 1 cup freshly brewed espresso or strong coffee
- ½ tsp instant espresso coffee
- ¹⁄₈ tsp fine sea salt
| Preparation | Prepare an ice bath by filling the bottom of a large bowl with ice cubes and 1 inch of water. Set aside.
In a small bowl, place chopped chocolate. In a small saucepan, bring freshly brewed espresso or strong coffee, instant espresso coffee and salt to a boil. Pour over chopped chocolate and whisk together until melted and smooth.
Place bowl of chocolate mixture into the ice bath and whisk constantly until mixture thickens to the consistency of soft peak whipped cream, approximately 2 to 5 minutes. Immediately remove bowl from ice bath and evenly distribute mousse into individual cups. Garnish with any desired toppings and enjoy immediately.