Sunday, June 19, 2011

Chocolate Espresso Mousse with Lemon Cream

This recipe is out of control amazing! It has a bit of espresso in it and it has this amazing way of taking hold and subtly delivering you into a sweet, dreamy caffeine coma... in a good way! :)

I normally don't eat sweets, but when I am feeling like splurging, this is my chocolate go-to dessert. For all you chocolate & caffeine lovers out there... this one's for you!


1 cup bittersweet chocolate chips
3/4 cup water
1/4 teaspoon instant espresso powder
3 large egg whites
3 Tablespoons raw sugar

1/3 cup chilled heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
4 fresh mint sprigs


Place chocolate chips in blender. 
In a medium saucepan, bring water, 2 tablespoons raw sugar and espresso powder to a simmer, stirring to dissolve sugar.
Poor over the chocolate chips in blender, cover tightly and blend for 5 seconds. 
Add egg whites and cover tightly, blending on high for 1 minute. 
Pour into 4 small bowls or ramekins and chill until firm; about 2 hours.
Whisk heavy whipping cream, lemon juice, zest and 1 tablespoon in a small bowl to soft peaks.
When mousse has set, spoon the whipped lemon cream over the top, garnish with mint and serve.

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