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Espresso martini chocolate mousse recipe

Espresso martini chocolate mousse recipe

7 ratings

Turn your favourite cocktail into this decadent dessert that's perfect for easy entertaining or a weekend treat, but ready in just 20 minutes, plus some chilling time. Practise this recipe now and you'll have an elegant and impressive dessert up your sleeve for Christmas! See method

  • Serves 4
  • Takes 20 mins plus setting
  • 341 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 125g classic 74% dark chocolate
  • 5 large egg whites (see tip, below)
  • 25g golden caster sugar
  • 2 tsp instant espresso powder, made up to 50ml, plus extra to decorate (optional)
  • 2 tbsp vodka or water (optional)
  • 160ml whipping cream
  • a few coffee beans, to decorate (optional)

Each serving contains

  • Energy

    1410kj
    341kcal
    17%
  • Fat

    28g 40%
  • Saturates

    17g 87%
  • Sugars

    15g 16%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 16.1g Protein 3.9g Fibre 4g

Method

  1. Melt the dark chocolate in a bowl set over a pan of simmering water so it fits snugly but doesn’t touch the water, or in a microwave in 30-sec bursts, stirring between each burst. Set aside.
  2. Whisk the egg whites with an electric whisk in a non-plastic bowl until soft peaks form, then add the sugar and whisk again to stiff peaks.
  3. Add a large spoonful of the whisked egg white to the melted chocolate; mix well. Stir in the hot espresso until fully combined, then add the vodka or water, if using, and mix until smooth and shiny. Gently fold in the remaining whisked egg white with a large metal spoon.
  4. Set aside 2 tsp mousse mixture and divide the rest between 4 small Martini glasses or tumblers. Chill for 3 hrs or until set.
  5. Add the reserved mousse to the cream and whisk to very soft peaks. Spoon over the chocolate bases, then tap the glasses gently to level; chill for 30 mins. Decorate each glass with 2-3 coffee beans to serve and a sprinkle of espresso powder, if you like.

Tip: You can make the bases up to 24 hrs ahead and spoon over the cream up to 4 hrs ahead. The leftover egg yolks can be added to cheese sauces for extra richness, or used to make custard or curds.

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