Affogato Chocolate Mousse: A Rich and Airy Delight
Who can resist the allure of a dessert that marries the robust essence of espresso with the creamy, luscious texture of chocolate mousse? Today, I’m thrilled to share a recipe that not only promises flavor in every spoonful but also an irresistible airy texture that will make your heart flutter: the Affogato Chocolate Mousse.
Ingredients:
- 100ml good-quality espresso, plus extra shots to serve
- 300g ready-made fresh custard
- 150g dark chocolate, chopped
- 3 large egg whites
- 1 tbsp light muscovado sugar
- Cocoa powder, for dusting
Directions:
- Combine Flavors: In a pan, mix together the espresso, custard, and chopped chocolate. Heat the mixture gently, stirring until the chocolate melts completely. Once everything is blended smoothly, remove from heat and transfer to a large mixing bowl. Let it cool.
- Whip It Up: In a separate bowl, use electric beaters to whip the egg whites into stiff peaks. Sprinkle in a pinch of salt along with the sugar, and beat for another minute until the mixture is glossy and holds stiff peaks.
- Fold and Incorporate: Take one-third of the whipped egg whites and stir them into the cooled custard mixture vigorously to lighten it. Then, gently fold in the remaining egg whites with a large metal spoon, being careful to maintain as much air in the mixture as possible.
- Chill and Set: Pour the mousse into 4-6 small ramekins or pots. Gently shake each container to even out the tops. Refrigerate the mousse for at least 4 hours, though overnight is preferable for the flavors to meld beautifully.
- Serve with a Flourish: Just before serving, dust each mousse with cocoa powder. Accompany each serving with a shot of hot espresso, poured over the mousse for that dramatic affogato experience.
Recipe Notes:
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Calories: Approximately 250 kcal per serving
- Servings: Makes 4-6 servings
This Affogato Chocolate Mousse is more than just a dessert; it’s a statement. It’s perfect for ending a sophisticated dinner party or as a treat to indulge in after a long day. The interplay of hot espresso with the chilled mousse provides a sensory experience that is truly unique. Whether you’re a coffee lover, a chocolate aficionado, or just in search of something delightfully different, this recipe promises to deliver. Enjoy crafting this elegant, airy delight and watch as it becomes a favorite among your guests or personal treat repertoire!
Affogato Chocolate Mousse
- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
100ml good-quality espresso, plus extra shots to serve
300g ready-made fresh custard
150g dark chocolate, chopped
3 large egg whites
1 tbsp light muscovado sugar
Cocoa powder, for dusting
Instructions
Put the espresso, custard, and chopped chocolate in a pan and stir together over a gentle heat. When the chocolate has melted, remove from the heat and scrape into a large mixing bowl to cool.
Once cool, use another mixing bowl and electric beaters to beat the egg whites to stiff peaks. Add a pinch of salt and the sugar, and beat again for a minute until stiff.
Stir 1/3 of the beaten egg whites into the custard mixture until no streaks remain, then gently fold in the rest of the egg whites with a large metal spoon. Try to keep in as much air as possible.
Divide between 4-6 small ramekins or pots, shaking gently to flatten the tops, then chill for at least 4 hours, but preferably overnight. Dust with cocoa when you’re ready to serve – with extra shots of hot espresso on the side.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250 kcal