Chocolate Espresso Mousse Cups

• 8 oz bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons brewed espresso, cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 3 large egg whites, room temperature

Steps

1. 1 Melt chocolate in a heatproof bowl over simmering water, stirring until smooth.
2. 2 In a small saucepan, heat heavy cream, espresso, vanilla, and salt until just simmering.
3. 3 Pour the hot cream mixture over the melted chocolate and stir until combined.
4. 4 Whisk sugar into egg whites and beat with an electric mixer until stiff peaks form.
5. 5 Gently fold the egg whites into the chocolate mixture in three additions.
6. 6 Spoon mousse into chocolate cups, filling each about 3/4 full.
7. 7 Refrigerate for at least 2 hours until set.
8. 8 Serve chilled, dusted with cocoa powder if desired.

Equipment

• 8 mini muffin cups or chocolate candy cups
• Electric mixer
• Heatproof bowl

Variations

• Add a splash of orange liqueur for an adult twist.
• Top with whipped cream and chocolate shavings for extra decadence.

Substitutions

• Substitute espresso with strong brewed coffee.
• Use dark chocolate chips if you don't have bittersweet chocolate.

Pairings

• Serve with biscotti on the side.
• Pair with a glass of red wine or a coffee liqueur.

Nutrition

Tips

• Use room temperature ingredients for smoother mixing.
• Chill the chocolate cups before filling for easier handling.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Best served straight from the fridge.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with fresh berries for a pop of color and flavor.
• Pair with a shot of espresso for a coffee lover's dream.

FAQ