Easy Espresso Chocolate Mousse

This easy espresso chocolate mousse combines rich chocolate and espresso for a delightful dessert.

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Prep Time 10

Cook Time 5

Chilling Time 2

Total Time 2 15

Course Dessert

Cuisine American

Servings bowls

Calories 250 kcal

Equipment

medium pot
Mixing bowl

Ingredients

Main Ingredients

4 whole pasteurized eggs
2 tablespoons cornstarch or arrowroot powder
1.5 cups canned full fat coconut milk
⅓ cup maple syrup
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
1 pinch flaky sea salt
1.75 cups semi-sweet chocolate chips or chunks

Instructions

Preparation Steps

Separate the egg yolks from the whites. Place the yolks in a medium pot. Reserve the whites for later.
Whisk in the cornstarch until smooth. Add the coconut milk, maple syrup, and instant espresso. Set the pot over medium heat and bring to a simmer. Cook, stirring continuously, until thickened, 3-5 minutes. Remove from heat. Stir in the chocolate until melted, then add vanilla and sea salt.
In a clean bowl, whip the egg whites until stiff peaks form, about 5 minutes. Gently fold the chocolate mix into the whipped egg whites until fully combined.
Divide the mousse between 6-8 bowls. Refrigerate for 2 hours until set. Serve with whipped cream if desired.

Notes

For optimal flavor, use high-quality chocolate and espresso powder.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 120mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 2mg

Keyword chocolate, dessert, easy, espresso, Mousse, no-bake

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