Quick Chocolate Espresso Mousse with Almond Garnish
Written by deepali verma | October 1, 2024
Is your sweet tooth always torn between wanting something fancy and having only 15 minutes to spare? We’ve all been there. The kitchen’s tidy, the dinner is done, and then someone asks, “Kuch meetha hai?” Or maybe it’s just you, standing near the fridge hoping for that one last spoon of something indulgent, but not too heavy. Most Indian homes don’t keep mousse on standby. And yet, it only takes a few basic ingredients to create this cafe-style dessert at home.
That's when this chocolate espresso mousse with almond topping comes to the rescue. It's a dessert that does not demand a special occasion. You can prepare it on a Monday night or serve it at a house party. It's done in minutes, sets with ease, and provides you with that intense, spoonable gratification.
Unlike frosted desserts with the use of piping bags and decorating skills, this mousse is simple and doesn't require special equipment. The espresso provides a strong sharpness that compliments the sweetness, and the almond topping provides a gentle crunch. Keep it simple in glasses or layer it up in bowls with fruits or crumbled biscuits, it will still be magnificent.
Ingredients
- 1 cup dark chocolate (chopped roughly or chips)
- ½ cup fresh cream (whipping cream or full-fat)
- 2 tbsp powdered sugar (adjust accordingly if chocolate is sweet)
- 1½ tsp instant coffee powder (blended with 1 tbsp hot water)
- ½ tsp vanilla extract
- A pinch of salt
For the almond topping:
½ cup sliced almonds
1 tbsp sugar or jaggery
1 tsp butter or ghee
Method:
Start with the topping. Heat sliced almonds in a small non-stick pan on a low flame and dry roast for 2 minutes. Add sugar or jaggery and one spoon of butter. Mix so that the sugar melts and coats the almonds lightly. Remove from the heat when they turn golden, and let them spread out on a plate to cool.
Melt the chocolate in a bowl using a double boiler or microwave method. Stir until smooth. Add in the shot of prepared espresso, vanilla, and salt. Stir gently and let it cool slightly.
In a separate bowl, beat the cream with powdered sugar to soft peaks. Fold the chocolate mixture gently into the whipped cream, little by little, with a spatula. Don't overmix. Spoon mousse into glasses or bowls and refrigerate for 30 minutes.
Just before serving, top each serving with cooled almond garnish.
7 Tips to Follow
Always use good quality chocolate
The mousse does not contain many ingredients, so it all comes down to the chocolate you choose. Use couverture or dark baking chocolate with 55–70% cocoa. Avoid compound chocolate if you are aiming for a clean finish. For less sweetness, choose unsweetened chocolate and adjust sugar to your taste.
Don't boil your cream
Keep your cream cold before whipping. If it's warm, it won’t hold peaks, and your mousse will turn runny. Also, when adding it to the melted chocolate mix, make sure the chocolate isn’t too hot. Warm chocolate can break the cream and lead to a greasy mousse. Room temperature mixing works best.
Make the espresso strong
Hot water and instant coffee that has been mixed together is ideal for this recipe. It needs to be pungent enough to hold its own next to the chocolate, but not overwhelm the entire dish. Use a coffee that you like to drink, whether it's filter or instant coffee. Always taste the combination before adding it to the chocolate.
Fold with slow movements
When folding the whipped cream with the chocolate, do it with light, sweeping circular motions. This maintains the mousse light and causes it to set more effectively. Don't whisk or stir quickly, overmixing can flatten out the mixture and strip away that silky mouthfeel.
Roast almonds at low temperature
Sliced almonds toast very fast. Keep your flame low and stay alert to avoid burning them. Once the sugar has melted and begun to bubble, add butter or ghee to prevent further caramelization. Spread the hot almond mix thin on a plate or butter paper so it cools crisp.
Chill the mousse for at least 30 minutes
Although the mousse sets without gelatin or agar, it requires refrigeration to harden slightly and retain its shape. Chill uncovered for the initial 15 minutes, then cover lightly. If serving within a few hours or a day later, keep the topping and garnish separate until just before serving to ensure the crunch remains.
Experiment with ingredients
This mousse serves as a perfect foundation for various combinations. Top with a spoon of orange zest, some sea salt sprinkled on top, or even a layer of crushed digestive biscuits at the bottom of your serving glass. You might drizzle with honey or a shot of coffee liquor for a party special.