Chocolate mousse with whipped cream and coffee

6 servings

40 minutes

Chocolate mousse with whipped cream and coffee is a refined dessert of Italian cuisine that combines the rich taste of dark chocolate, the tenderness of cream, and subtle coffee notes. This dessert was born in Europe and became a favorite among gourmets due to its airy texture and harmonious flavor combination. Coffee adds a deep aroma to the mousse, while rum adds a light spicy note. Whipped egg whites make the mousse light and airy, while cream adds tenderness. It is best served chilled, garnished with cocoa powder or grated chocolate. Perfect for a romantic dinner or as a finale to a festive feast.

Energy value per serving

• Calories: 452.2
• Proteins: 7g
• Fats: 37.8g
• Carbohydrates: 17g

Ingredients

• Butter: 170 g
• Dark chocolate: 170 g
• Freshly brewed coffee: 60 ml
• Chicken egg: 4 pc
• Sugar: 1 tbsp
• Dark rum: 30 ml
• Water: 1 tbsp
• Salt: pinch
• Vanilla extract: 0.5 tsp

Cooking steps

1. Melt chocolate and butter in a water bath, adding coffee. Stir until a homogeneous mass forms. Remove from heat.

   Required ingredients:

   • Dark chocolate: 170 g
   • Butter: 170 g
   • Freshly brewed coffee: 60 ml

2. Fill a large bowl with ice water and set it aside.

3. In a water bath, beat the yolks with 170 grams of sugar, rum, and water for 3 minutes until the mixture thickens (the density of mayonnaise).

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 1 tablespoon
   • Dark rum: 30 ml
   • Water: 1 tablespoon

4. Remove from heat and place the bowl with yolks in a bowl of ice water and continue whisking until cool. Then fold the chocolate mixture into the yolks.

5. In a separate bowl, beat the egg whites with salt until stiff peaks form. Continue beating and add 1 tablespoon of sugar, continue beating until stiff peaks form.

   Required ingredients:

   • Salt:  pinch
   • Sugar: 1 tablespoon

6. Add vanilla.

   Required ingredients:

   • Vanilla extract: 0.5 teaspoon

7. Then carefully fold 1/3 of the egg whites into the chocolate mixture, mixing until fully combined, then add the remaining egg whites and mix, but do not overmix to avoid losing volume.

8. Place the mousse in a mold and refrigerate it at a 45-degree angle for 2 hours.

9. Prepare homemade whipped cream (for 1 cup of heavy cream, add 1-1.5 tablespoons of powdered sugar).

10. After 2 hours, pour the cream into a mold, decorate with cocoa or chocolate, and place it in the refrigerator for a couple more hours.