Description
Silky chocolate mousse marries Italian affogato in this elegant dessert. Rich espresso and creamy chocolate create a luxurious combination that transports diners straight to a charming café in Rome.
Ingredients
Scale
- 150 g (5.3 oz) dark chocolate, chopped
- 300 g (10.6 oz) ready-made fresh custard
- 3 large egg whites
- 1 tbsp light muscovado sugar
- Cocoa powder, for dusting
- 100 ml (3.4 fl oz) good-quality espresso, plus extra shots to serve
Instructions
- Melting Chocolate Base: Combine espresso, custard, and chopped chocolate in a saucepan, heating gently until chocolate dissolves into a glossy, uniform mixture.
- Cooling Preparation: Pour the warm chocolate blend into a large mixing bowl, allowing it to cool completely to room temperature, ensuring no residual warmth remains.
- Egg White Transformation: Whip egg whites with electric beaters until they form stiff, glossy peaks that hold their shape effortlessly.
- Meringue Development: Introduce a pinch of salt and gradually fold in sugar, continuing to beat until the mixture becomes firm and develops a lustrous sheen.
- Chocolate Integration: Delicately fold one-third of the aerated egg whites into the cooled chocolate custard, stirring until completely blended without visible streaks.
- Final Incorporation: Gently fold remaining egg whites using a large metal spoon, preserving the delicate air bubbles to maintain a light, ethereal texture.
- Portioning and Chilling: Distribute the mousse evenly among ramekins, smoothing the surface with soft taps, then refrigerate for a minimum of 4 hours or overnight to allow complete setting.
- Elegant Presentation: Just before serving, dust the chilled mousse with a light layer of cocoa powder and serve alongside a steaming shot of espresso for an indulgent finish.
Notes
- Maintain Pristine Utensils: Clean and dry all bowls and beaters thoroughly to prevent any moisture from deflating egg whites, ensuring a perfect, fluffy texture.
- Master Chocolate Melting: Use low, gentle heat when combining chocolate and custard to prevent burning or seizing, creating a smooth, glossy base.
- Fold with Finesse: Use a large metal spoon and gentle, sweeping motions when incorporating egg whites to preserve delicate air bubbles, resulting in an airy, light mousse.
- Chill for Perfection: Allow minimum 4 hours of refrigeration, preferably overnight, to let flavors develop and mousse achieve ideal creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Drinks
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg