Dark chocolate mousse with Espresso coffee
Dark Chocolate Mousse with Espresso.
Dark Chocolate Mousse with Espresso.

“The premise of this article”.
Jen Miller, publishing ” Jen Reviews , write an email: She thoroughly our cod mousse (a salt-mousse) and send us the recipe for a sweet mousse to share. A little time has elapsed: we find the email of Jen hidden in our computer.

We prepare the moussand Jen .

Clearly, We followed the precautions for coeliacs.
We only use "Gluten Free" ingredients.

This is easy for us who live in Italy: Italian law is one of the most health-conscious laws in the world and you can also find the best gluten free products in Italy.

We consider it very important to remember that all ingredients must be "Gluten Free".

Even those that in nature are "Gluten Free" but that could be contaminated during the production chain.

We think, even, which is fair enough to reproduce the recipe by Jen as his photographs. This for correctness.

We make some variations (Italian taste or even our taste) during our preparation:

1. We don't put salt in desserts;
2. We don't use heavy cream in Italy.
3. We only use and enjoy true Italian Espresso or homemade with our Moka Bialetti. Or with our Neapolitan coffee maker. Italian-only coffee.


Among the ingredients of recipes of Anglo-Saxon origin, you often draw indicated the heavy cream , in Italian "fat" or "whipped cream".

Heavy cream it's a very caloric cream compared to Italian cream.

The first has a calorie intake between 36% and the 40%, Unlike the second whose level of fat is around 30%.

Heavy cream is difficult to find in supermarkets in Italy and is often replaced by cream, though it is very easy to prepare.

Ingredients: (Jen's Recipe)

A classic chocolate mousse consists of a few key ingredients — chocolate, eggs and sugar.
Today we give a different touch of that classic version with a little coffee, just done, coffee powder and a little rhum.

The espresso is not limited to complement the chocolate flavor, but also intensifies the aroma of chocolate.

This is a trick from the kitchen the chefs like to use to explore the taste of chocolate in various dishes.

The use of a freshly brewed espresso gives a light coffee mousse.
To really bring the taste of the coffee in the pot we use also the ground coffee as well as intensify the flavor.

The rhum rounds all the flavors and gives a subtle warmth.

Another addition to our mousse is the heavy cream, which is mounted to form fluffy peaks and folded into the mousse.

This gives the mousse a wonderful creamy texture and a delicate taste.
Avoid the whipped cream you bought in the store and whisk yourself to get a better taste.


The word mousse means foam in French, describing the consistency that should have a chocolate mousse.

For a light, creamy texture, the egg whites are whipped until they are stiff and folded in chocolate.

This creates air bubbles in mousse, which give the typical flavour and texture.

Because chocolate mousse requires organic eggs: It is important to use fresh eggs and organic farming.

The taste of chocolate mousse that you use depends on the.

To get a delicious mousse you must use high-quality dark chocolate or even a dark cover.

“”Turndown“” it's a special type of chocolate, that contains a higher percentage of fat and therefore creates a silky taste.
If you don't find “Turndown” in your grocery store, buy the best they have.

Do not use chocolate chips or chocolate low quality.

Critical steps:

While the chocolate mousse is easy to prepare, There are a few key points that you must keep in mind to avoid any mishaps.

Beat the egg whites:

If you have prepared meringues before, you'll be aware of how delicate egg whites can be.
If in your bowl c’it's also just a small residue of fat, don't thicken.

To avoid this, keep the bowl and mixer clean and fat-free when whipping the egg whites.
If a little egg yolk remains while separating the eggs, carefully remove with a spoon.

If this is not possible, starts again with a new egg.
Stir in the chocolate.

It is very important to allow the chocolate to cool before adding to the egg mixture.

If your chocolate is too hot, may bake eggs causing them to curdle.

But even the chocolate too cold does not melt the sugar spheres and will emulsify with the egg mixture, that will cause lumps.

To make sure neither happens, Let it cool a little your chocolate and add it to the egg mixture when it is hot.


Refrigeration time:

After finishing the preparation of mousse, it's essential to let it rest for at least 6 hours.

It might be tempting to squeeze from that moment, especially if you have guests coming for dinner.

But whatever you do, do not shorten the time.
The mousse needs that time to firm up and get that wonderful light plot.

If you're afraid of running out of time, simply prepare the mousse the day before.

Keep in mind these steps and prepare a delicious chocolate mousse like a pro.

Dark chocolate mousse with espresso:

icon checkmark q yellowPreparation time 15 minutes

icon checkmark q yellowCooking time 30 minutes

icon checkmark q yellowTotal time 45 minutes

Portions 2

icon checkmark 150 grams of dark chocolate or “Turndown 5,3 ounces
icon checkmark 2 eggs
icon checkmark 3 tablespoons of white granulated sugar
icon checkmark 1 tablespoon of cocoa powder – unsweetened sifted – (Optional: more more to dust)
icon checkmark 50 milliliters of espresso 4 tablespoons
icon checkmark 1 teaspoon of coffee powder
icon checkmark 1 teaspoon of rum
icon checkmark pinch of salt
icon checkmark 200 milliliters of heavy cream “6,7 fl. ounces“.


Arrow-symbolic-link-iconChop the chocolate into small pieces. (Smaller, the faster it melts). Melt on a double boiler (Double boiler) until it becomes liquid, stirring occasionally.
Arrow-symbolic-link-iconSeparate the egg yolks from the whites and cool the egg whites until necessary.
Arrow-symbolic-link-iconIn a medium bowl, beat the egg yolks and sugar until they are clear and smooth with a manual mixer, for about 2 minutes.
Arrow-symbolic-link-iconMix the coffee powder with the espresso and rhum until the coffee granules are dissolved and add to the egg mixture. Then mix the sifted cocoa.
Arrow-symbolic-link-iconThen add the hot chocolate and stir until smooth.
Arrow-symbolic-link-iconIn a clean, degreased bowl, whip the cooled egg whites with a pinch of salt until stiff, shiny peaks are formed.
Arrow-symbolic-link-iconIn a separate bowl, beat the whipped cream until the stiff peaks form and set aside.
Arrow-symbolic-link-iconGently combine the egg whites into the chocolate mixture with a spatula until everything is well blended. Then fold the whipped cream.
Arrow-symbolic-link-iconPour into the containers and leave to cool for at least 6 hours or night. Optional: sprinkle with cocoa powder before serving.

The notes:

icon list Use only high-quality dark chocolate or dark cover.
You can make the mousse a day before. The chocolate mousse lasts up to 3 days in the refrigerator.

Aside from cocoa powder, other great ingredients are whipped cream, chocolate shaving or chocolate chips.


Step 1– Cut and melt the chocolate.

Using a large sharp knife, cut the chocolate into pieces.
The smaller you cut the chocolate, the faster it melts.

Melt the chocolate on a double boiler (a heatproof bowl placed on top of a pot with boiling water) until it becomes liquid.
Be careful not to burn the chocolate and stir it occasionally.

Step 2 – Separate eggs.

Separate the egg yolks from the whites and put the egg whites in the fridge until they are used.

Step 3 – Create the base.

In a medium bowl, whisk the egg yolks and sugar until they are light and smooth with a manual mixer for about 2 minutes. Merge the express, the coffee powder and rum and add in the egg mixture.
Then mix the sifted cocoa.

Step 4 – Add chocolate.

Then add the hot chocolate into egg mixture and stir until no lumps remain. Make sure your chocolate is neither too hot nor too cold before adding it in the mixture.

Step 5 – Beat the egg whites and cream.

In a clean Bowl and fat free, Beat egg whites with salt until stiff glossy peaks form.

You should be able to turn the bowl without the egg whites from moving.
In a separate bowl, beat the heavy cream until stiff peaks are formed.

Step 6– Mix in chocolate.

Fold the egg whites into the chocolate with a spatula until they are blended.
Then mix the whipped cream.

Step 7 – Chill the mousse.

Pour the mousse into the glasses and allow to cool for at least 6 hours.

Jen Miller

Optional: Sprinkle with cocoa powder or add a decoration of your choice.

Enjoy your meal!

Jen Miller


” The quality of the ingredients is essential for the best success of each preparation”.

Thank you Jen

Team AllAroundIsGlutenFree
We also recommend :
Stockfish - Mousse

Mousse di Stoccafisso


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