Serious Eats: Recipes
French Chocolate Espresso Mousse
This is a traditional French chocolate mousse inspired by Pierre Herme's recipe that's been punched up a bit with the addition of espresso powder. Many cooks, fearing raw eggs, have taken to using gelatin and cream instead of eggs in mousse, but I find those recipes to be leaden and missing the point. This is the real deal.
For best texture, serve after chilling for only 45 minutes. The mousse will keep for two days in the fridge, but it will begin to deflate and the texture will become much more dense.
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