Rich and indulgent with a strong coffee kick this dessert is a grown up version of the chocolate mousse I adored as a child.
As a small child the highlight of a rare family restaurant dinner at the Bonanza Steakhouse was the dessert. I would always order the chocolate mousse. It was soft, sweet and elegantly served in martini glass. It was for me, as a small child living in 1980s Brisbane, the most delicious and sophisticated dessert imaginable.
I’ve taken this idea and added a grown up twist of espresso coffee as my part in this month’s Sweet Adventures Blog Hop theme Childhood Favourites
This mousse is definitely one for coffee lovers. I loved by itself but a dollop of whipped cream will lighten the intensity if preferred. If coffee really isn’t your thing then use water in place of the coffee, as done in the original recipe, for a delicious chocolate mousse.
Adapted from a recipe by Herve
100g dark (bittersweet) chocolate (I used Callebaut 53.8% cocoa solids)
80ml (or grams) of espresso coffee
This is a very quick dessert so it’s imperative that everything is ready before you start cooking. Set the serving dishes out. Place some ice cubes in a large bowl with about a cup of water and place a smaller bowl inside of this (the mousse will be whisked in this smaller inner bowl). Have a rubber spatula and whisk ready.
Place the chocolate and coffee in a small saucepan and melt over a lowish heat, stirring with the spatula, until melted and smooth. Pour into the inner chilled bowl and whisk! whisk! whisk! The mousse will thicken as it cools; whisk until it forms thick soft ribbons. Pour into the serving bowls. Garnish (I used a chocolate coated coffee bean) and serve.
Refrigerate if you’re not serving it immediately. It won’t lose any volume by being stored in the fridge but it will firm up so it’s best to remove it from the fridge for 15 minutes or so before serving.