Coffee bean chocolate mousse
Prep:
15 mins
Super indulgent and deliciously sinful for a perfect end of meal experience.
170g Bittersweet chocolate, finely chopped
3 large egg yolks
60ml olive oil
3 tbsp premade coffee
¼ tsp salt
2 large egg whites
â tsp cream of tartar
50g granulated sugar
Coffee beans, for garnish
Put the chopped chocolate in a microwave-safe bowl and microwave in 30 second intervals, stirring each time, until melted and smooth.
Whisk in the egg yolks, olive oil, coffee and salt until well blended.
Beat the egg whites with the cream of tartar until frothy.
Add the sugar and continue beating until the mixture forms soft peaks.
Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain.
Gently fold in the remaining whites until well combined.
Spoon the mousse into espresso cups, dividing evenly.
Refrigerate until well chilled, at least 4 hours or overnight.
Garnish with coffee beans if you like and serve immediately.
Serves
4
Preparation Time
15 minutes
Main ingredients
Dairy, Chocolate, Eggs, Sugar, Oil, Tea/Coffee
Recipe Type
Dessert, Easy, Entertaining
Level of Difficulty
Easy
