This dark chocolate and coffee mousse is rich and creamy, yet light and fluffy: it is the perfect end to a luxurious dinner. It’s a classic with a twist: intensely chocolaty with a surprising kick of delicious coffee.
The mousse, a sweet or savoury “foam”, originated in France in the 18th century and it was only a matter of time before the French combined it with the lascivious chocolate beans imported by the Spanish from their colonies.
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This recipe uses a base of yolks, called pâte à bombe, instead of egg whites to give it a lush and creamy texture. Pâte à bombe is a common base to many “cold” desserts, such semifreddo and tiramisù, utilising a process that eliminates the risks linked to raw eggs through pasteurisation.
225 gr of semi-whipped cream
125 gr of dark chocolate
100 ml of pâte à bombe
Pâte à bombe
30 gr of water
90 gr sugar
Beat the eggs yolks with an electric whisker until fluffy and pale.
In the meantime, put the water and sugar in a pan and bring to the boil to make a syrup. When the syrup reaches a temperature of 121 °C (249 F), pour into the yolks and whisk until the mixture cools down.
Melt the chocolate in a bowl and stir in the warm coffee. Add a third of the semi-whipped cream whisking vigorously to prevent the formation of lumps.
Fold in 100 ml of pâte à bombe with slow movements so the mixture doesn’t deflate but stays airy and light.
Carefully fold in the rest of the cream until uniform.
Spoon your dark chocolate and coffee mousse into 4-6 serving glasses and chill in fridge for at least 1 hour.