Prep Time 25 mins
Cook Time 5 mins
Rest Time 4 hrs
Total Time 4 hrs 30 mins
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Cooking Temp: 80  C
Servings: 4
Best Season: All Seasons
Description

This Espresso Mousse with Sea Salt is a rich and velvety dessert that perfectly balances bold coffee flavor with a hint of sweetness and a touch of flaky sea salt. Ideal for coffee lovers, this mousse offers a smooth, airy texture with a deep espresso kick—topped with a whisper of salt that enhances every spoonful.

Ingredients
    For the Espresso Mousse:
  • 3 tbsp espresso (freshly brewed)
  • 3 large egg yolks
  • ⅓ cup granulated sugar
  • 170 g dark chocolate (at least 60% cocoa)
  • 1 tsp vanilla extract
  • 1 ¼ cup heavy cream (cold)
  • ¼ tsp fine sea salt
    • For Garnish:
  • ½ cup whipped cream (optional)
  • ½ tsp flaky sea salt (e.g., Maldon)
  • 1 tbsp grated dark chocolate or cocoa powder (optional)
Instructions
    Brew the Espresso
  1. 1
    Prepare a strong shot of espresso using a coffee machine or moka pot. Set aside to cool slightly.
    2. Melt Chocolate
  2. 2
    In a heatproof bowl, melt the chopped dark chocolate over a double boiler (or microwave in short bursts). Stir until smooth. Let it cool slightly.
    3. Whisk Egg Yolks and Sugar
  3. 3
    In a separate heatproof bowl, combine egg yolks and sugar. Place over a saucepan of simmering water (bain-marie) and whisk constantly for about 5 minutes until pale and thickened. Remove from heat.
    4. Combine Espresso, Chocolate, and Yolks
  4. 4
    Whisk the brewed espresso and vanilla extract into the yolk mixture. Then gently fold in the melted chocolate until fully combined. Let cool to room temperature.
    5. Whip the Cream
  5. 5
    In a chilled bowl, whip the heavy cream until soft peaks form. Reserve ½ cup for topping if desired.
    6. Fold Whipped Cream Into Chocolate Mixture
  6. 6
    Fold ⅓ of the whipped cream into the chocolate-espresso mixture to loosen it, then gently fold in the remaining cream in two additions. Be careful not to deflate the mixture.
    7. Portion and Chill
  7. 7
    Spoon the mousse into serving glasses or ramekins. Refrigerate for at least 4 hours, or until set.
    8. Garnish and Serve
  8. 8
    Before serving, top each mousse with a dollop of whipped cream, a pinch of flaky sea salt, and grated dark chocolate or a dusting of cocoa powder.
Note

Storage: Store in the refrigerator for up to 3 days, covered with plastic wrap.

Chocolate Tip: Use high-quality dark chocolate for best flavor.

Variation: Add 1 tbsp coffee liqueur (like Kahlua) to the chocolate mixture for a boozy twist.

Serving Tip: This mousse pairs beautifully with almond biscotti or shortbread cookies.

Keywords: espresso mousse, coffee dessert, sea salt mousse, easy mousse recipe, elegant dessert
Read it online: https://petitepanini.com/recipe/espresso-mousse-with-sea-salt-recipe/