Decadent double espresso-chocolate mousse
|April 12, 2015||Posted by ameliaps under chocolate, coffee, dessert|
Because they say that 99% of people love chocolate (and the 1% that does NOT… is lying) I made a luscious, decadent, yet insanely “healthy” dessert for some friends that came over to dinner.
This is take on the utterly brilliant “Hervé This’ Chocolate Mousse”, which is made by melting 70% chocolate in water then whisking until much air is incorporated. Hervé, by the way, is the father of molecular gastronomy and an utter genius. Once the chocolate-water whipped concoctions cools for about an hour or two in the fridge it becomes the texture of mousse, thanks to the air incorporate inside!!! That’s it, no egg, no cream… just pure kitchen chemistry and a pinch of magic.
My take is an Italianization: I melt the chocolate in pure espresso. Then I add cocoa nibs (dried and fermented bits of cacao beans), for crunch and nuttiness. This dessert is purely decadent and yet… yet!… almost fat-free. An insanely cool discovery. But, but… I top it with fresh whipped sweetened cream. Also, I finish with coffee beans.
So essentially, you have a double chocolate (70% chocolate, plus cocoa nibs) and double coffee punch (espresso, plus coffee beans). And it’s incredibly fast and easy to prepare. It’s ready in an hour, after a little settling in the refrigerator. What’s NOT to like?
A poem on chocolate follows… but scroll down for the espresso-chocolate mousse.
by Rita Dove
“Velvet fruit, exquisite square
I hold up to sniff
between finger and thumb -
how you numb me
with your rich attentions!
If I don’t eat you quickly,
you’ll melt in my palm.
Pleasure seeker, if i let you
you’d liquefy everywhere.
Knotted smoke, dark punch
of earth and night and leaf,
for a taste of you
any woman would gladly
crumble to ruin.
Enough chatter: I am ready
to fall in love!”
And so, as promised:
- 175 ml. ( 3/4 cup, 6 oz.) freshly brewed espresso
- 200 gr. (7 oz., basically 2 bars) chocolate (70% dark, bittersweet, like Valhorna)
- 2 Tbsp cocoa nibs
- a few coffee beans for topping (optional)
- freshly whipped cream, sweetened, for topping (optional)
(one small bar of chocolate is 3 oz./85 gr. chocolate, and you can use 4 oz./115 gr. water or coffee)
- Pour the coffee in a saucepan. Then, over medium-low heat, whisk in the chocolate, which will melt in a sauce.
- Put the saucepan in a bowl half filled with ice cubes, then whisk (either manually or with an electric mixer). This will create air bubbles and thicken the chocolate sauce. Once it starts to thicken, mix in the cocoa nibs, then pour immediately in 4 ramekins and let it set for about an hour or two in the refrigerator.
- When ready to serve, top with whipped cream and a few coffee beans.