Creamy and full-bodied mousse with chocolate and coffee

by Karen Chevallier

If you follow my blog for a while it goes without saying that you must have noticed my enthusiasm about 2 flavors: chocolate and coffee. So today I propose to you to go to meet a delicious unctuous and full-bodied mousse with the scent of chocolate and coffee . Yes yes, you will give me news.

You will notice in this recipe that there is no added sugar, only the sugar contained in the chocolate. Which gives it that full-bodied side, in addition to adding coffee of course. For coffee now you find organic everywhere, major brands like Carte Noire are also put in (these, for example, are labeled AB and UTZ). You will have no trouble finding your happiness.

For the creaminess of the mousse I opted for an addition of cashew nut puree, its taste is neutral, slightly sweet, ideal in this recipe. The cashew purée compensates for the added liquid via the coffee so that the mousse has a perfect texture. Otherwise you can also use white almond puree.

You will understand that this dessert is rather reserved for adults , those who like intense dark chocolate and coffee. They should really appreciate. For those who can not consume an egg, you can test my coconut mousse recipe here .

My creamy chocolate mousse and coffee recipe

Creamy and full-bodied mousse with chocolate and coffee

For 4 people
Preparation time : 15 min
Cooking time : 5 min

ingredients

200 g of 70% chocolate
50 g of cashew puree
50 ml of Carte Noire espresso coffee
6 eggs
1 pinch of salt 

Melt the chopped chocolate and the cashew puree in a bain-marie.
Out of the heat add the espresso and mix to obtain a smooth preparation.
Break the eggs, separate the whites from the yolks.
Beat the egg whites firmly with a pinch of salt. Book.
Mix the melted chocolate yolks. When your mixture is smooth, add the whites gradually to snow by lifting the mixture with a spatula.
Pour into ramekins, or mugs for more originality. Leave in the refrigerator for at least 4 hours before eating.