Dark Chocolate and Coffee Mousse

A dark chocolate and coffee mousse is a delight of flavours and texture between smooth and creamy, which on hot afternoons can be a great lifesaver or to enjoy and share with friends and family or better still, just accompanied by a good series or film on the online TV platform of your choice. That’s why today, we’ll show you how to prepare the traditional dark chocolate and coffee mousse recipe easily and without any complications.

This preparation unites two of the most characteristic ingredients of world gastronomy, chocolate and coffee. Two superfoods that, due to their organoleptic qualities, have been considered since ancient times the ancestral drinks of kings, gods, emperors and tsars from different cultures throughout the world.

Therefore, the dessert you will see below is one of the many recipe options you can make in conjunction with chocolate and coffee. This chocolate and coffee mousse is usually liked by many and more if you are a fan of the bitter taste and aroma of coffee. So without further ado, let’s start with the recipe for the dark chocolate and coffee mousse.

Ingredients for making the chocolate and coffee mousse

  • 200 gr of dark chocolate.
  • 4 egg yolks.
  • 200 ml of milk.
  • 75 g sugar.
  • 1 pinch of salt.
  • 200 ml liquid cream.
  • Cocoa pieces (optional).
  • 1 tablespoon of soluble coffee, or 1 freshly made espresso (short and strong).

NOTE: ingredients for 4 people.

The coffee you are going to use can be instant coffee, or if you want a stronger flavour, prepare espresso in your coffee machine, preferably. As it is freshly brewed, the coffee has all the taste and aroma substances that will bring out such a delicious taste and smell in your dessert that your taste buds will have a party in honour of it.

Moreover, if you are not in a hurry, you can infuse the milk in the recipe with some natural coffee beans for hours so as to double the flavour in your chocolate and coffee mousse. In the end, the proportion of one ingredient or another is up to the consumer’s taste, but keep in mind that the coffee will always have more taste, and you should be careful when adding it.

How to make dark chocolate and coffee mousse

Start by placing the pieces of dark chocolate in a pot on low heat in a bain-marie until it melts; or if you prefer, you can melt the chocolate in the microwave; we only advise you not to leave the chocolate heating for a long time in the microwave as it can cause the chocolate to burn and absorb bad flavours to our dessert. Let us reserve.

Heat the milk in a pot; when it comes to a boil, remove from the heat and leave to stand.

Crack the eggs separating the whites from the yolks, and pour the egg yolks into a mixing bowl with the sugar and a pinch of salt until the mixture takes on a whitish, frothy consistency.

NOTE: Never get rid of the whites; they can offer you endless options for preparation in any kitchen environment.

Add the egg yolk and sugar mixture to the warm milk and place our mixture back on medium heat for about five (5) minutes without coming to a boil.

Dissolve the soluble coffee in a few drops of water and add it to the previous mixture. If, on the contrary, you made the coffee in a machine, this is the moment to add it to the mixture.

Now, little by little, we are going to add the melted chocolate to our previous mixture, stirring continuously making winding movements to maintain the textures of the mixture. Leave to cool.

Continuing with the recipe, in a container suitable for beating, we are going to whip the cream, programming speed 3 1/2. Always make sure you do not stop and that the cream is not cut.

Advice to whip the cream faster is to use all our utensils (mixer, rods and container) and cold ingredients (cream) from the fridge since the low temperatures and the cold state of the objects allow the procedure to be accelerated and to be able to whip the cream in a minimum time of 30 seconds.

When the mixture is cold, we will add the cream very firm stirring it softly.

To almost finish, but not less important, we will transfer the mixture to the individual compartments for its consumption or also, you can pour the dessert in a unique refractory.

And to finish, we will let our dark chocolate and coffee mousse cool down for a minimum of two (2) hours so that it takes body and consistency before it can be enjoyed and tasted.

As a decoration for this mousse, don’t forget to decorate it with some shavings or pieces of bitter chocolate.

As an alternative, and to support our explanation, we leave you with this video of the chocolate and coffee mousse recipe, a little more intense.

Dark chocolate mousse and decaffeinated coffee for children

Dark chocolate and coffee mousse can be adopted into our family’s food routines. Yes, we are talking about the little ones of the house; mousses can be a good option for a rich, simple dessert that does not contain many ingredients. It is ideal to have after lunch or dinner.

The ingredients for the chocolate mousse and coffee for children are the same as those described above, but we will only change our recipe from soluble coffee to decaffeinated coffee. As it has no caffeine, our dessert will not affect the physical and emotional state of the children in the house. But the taste will still remind you of coffee, but good. It all depends on what they like.

NOTE: you can dispense with the coffee, but then it will be a normal chocolate mousse.

Dark chocolate mousse and decaffeinated coffee

How to make Dark Chocolate Mousse and Decaffeinated Coffee for children

Well, it’s very easy: all we have to do is change the recipe described above for the soluble coffee with the decaffeinated coffee; then, the children of the house will share with us the experience of flavours and textures that the dark chocolate and coffee mousse has on demand. The rest of the mousse recipe is made in the same way.

This classic mousse recipe can always be innovated with the addition of dark chocolate chips, milk chocolate or, in this case, white chocolate. Or if it is a dessert for children, then sugar hearts or coloured motifs.

These small details not only decorate the plate but also enhance the taste of our chocolate and coffee mousse.