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    You are in: Home / Recipes / Chocolate Espresso Mousse Recipe
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    Chocolate Espresso Mousse

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Wrestler's Note:

    Who can beat the taste of espresso and chocolate combined together in this delightful dessert!

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    Units: US | Metric


    1. 1
      Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
    2. 2
      Cool to room temperature.
    3. 3
      With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
    4. 4
      Fold a small amount of whipped cream into the cooled chocolate.
    5. 5
      Fold this mixture back into the remaining cream till smooth.
    6. 6
      Spoon into 8-10 wine glasses or dessert bowls.
    7. 7
      Chill at least one hour before serving.
    8. 8
      Garnish with fresh whipped cream, strawberry, raspberry or orange slices.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:

    • on August 27, 2005


      Made it exactly as stated. Yet when finished it failed to hold the shape of a mousse, just too runny. What to do? Decided to freeze it in ten individual little dessert bowls. Took out the bowls about 30 minutes before serving, garnished with some berries and we had a wonderful chocolate ice-cream! The taste is very chocolatery, creamy. Very good indeed but not as a mousse (maybe I did something wrong failing to get it to hold the shape). Anyway, as an ice-cream it is heavenly.

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    Nutritional Facts for Chocolate Espresso Mousse

    Serving Size: 1 (96 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 426.8
    Calories from Fat 313
    Total Fat 34.8 g
    Saturated Fat 21.2 g
    Cholesterol 81.5 mg
    Sodium 27.6 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 2.8 g
    Sugars 26.9 g
    Protein 3.1 g

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