#Choctoberfest ~ Chocolate Espresso Mousse #ad
Welcome to day three of #Choctoberfest! See the Welcome Post here to check out all the fantastic bloggers participating this year, and see the INCREDIBLE giveaway linked towards the end of that post (SO much good stuff)! I can't wait to see what everyone is sharing today!
Dixie Crystals supplied some of their delicious sugar for me to try out in this super creamy, delicious mousse. I loved the prep method - the chocolate combining into a thick, creamy, glossy perfection and then slowly blended with the whipped cream. The texture is perfection. So fluffy, melt in your mouth. And the espresso is SO good with this - I kind of think chocolate and espresso were made for each other. It's a pretty mild flavor, so you could definitely be more "aggressive" and throw in another pack if you like a little more espresso punch! I love that this recipe keeps so well in the refrigerator; and you can serve it straight out of a bowl, in super cute martini glasses, dress it up with a dollop of whipped cream and / or some shaved chocolate! OH and oh my gosh - if you really want to have a moment, smear this goodness over some perfectly ripe blackberries and have at it. Thank me later. (It's amazing.)
*Big thanks to Imperial Sugar / Dixie Crystals for this sponsored post! All opinions of the products mentioned are my own.
Chocolate Espresso Mousse from Real Simple Food
8 ounces semisweet chocolate, chopped
3 large egg yolks
4 teaspoons instant espresso powder
4 tablespoons Dixie Crystals granulated sugar
3/4 cups heavy cream
Whipped cream mixture
1 1/4 cups heavy cream
2 TBS Dixie Crystals granulated sugar
Shaved semisweet chocolate (optional)
Whipped cream (optional)
- Pour chocolate into a medium glass (heat proof) bowl. Place a small saucepan with about an inch of water onto the stove to boil over medium-high heat. Be sure your bowl will rest comfortably atop the saucepan, without touching the water directly.
- Bring the water to a simmer, and place bowl atop, stir chocolate with a spatula, constantly, until it melts down and becomes smooth and liquid.
- Remove from heat.
- Whip the egg yolks, espresso powder, 4 TBS sugar, and 3/4 cup heavy cream together in a medium saucepan, cook, stirring constantly over med-low heat just until mixture begins to coat the back of your spatula. Do NOT boil
- Place a fine mesh-sieve over the top of the melted chocolate and pour cream mixture through sieve.
- Blend with a whisk until cream and chocolate are smooth and glossy.
- Refrigerate mixture 30 minutes to cool
- When mixture is cool, whip the 1 1/4 cup heavy cream and 2 TBS granulated sugar together in the bowl of a stand mixer until stiff peaks form.
- In thirds, gently fold in the whipped cream to the chocolate mixture until well combined and smooth.
- Divide into 6-8 serving cups and refrigerate again, about 30 minutes. (If chilling longer, remove from refrigerator about 10-15 minutes before serving to allow mousse to come to room temperature before serving).
- Garnish with additional whipped cream and / or shaved chocolate if desired.