I love a good chocolate mousse because it comes without a pie crust or sponge and is easy to whip up, yet satisfies both the chocolate and dessert craving. Tonight while waiting for the bread to proof, I made this chocolate stout espresso chocolate mousse. By the time the bread was baked and dinner was eaten, the mousse in the fridge was ready. Things work out beautifully sometimes.
Chocolate stout espresso mousse recipe:
8 ounces semi-sweet chocolate
⅓ cup chocolate stout beer
11/2 cups heavy whipping cream
1 teaspoon instant espresso powder
⅓ cup powdered sugar, sifted
½ teaspoon vanilla extract
Garnish: shaved chocolate, salted caramel drizzle, and/or salt flakes
Add chocolate and stout to a large heat-proof bowl. Place the bowl over a pot of simmering water, making sure that the bowl doesn't come in contact with the water. Allow the chocolate to melt, stirring often, until smooth. Remove from the heat and allow the chocolate to cool.
Add the heavy cream to a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer). Beat until soft peaks form.
Add the espresso powder, powdered sugar, and vanilla extract. Continue to beat until stiff peaks form.
Gently fold in the cooled chocolate. Garnish with shaved chocolate, salt flakes and/or caramel. Cover and refrigerate for at least 2 hours before serving. The mousse will stay fresh in the refrigerator for up to 5 days.
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