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Espresso Chocolate Mousse

Espresso Chocolate Mousse

  • Cooking Time
    1hr 30min
  • Difficulty
  • Serves

Recipe by Chiara Turilli


• 400g dark chocolate, melted
• 5 eggs, separated
• 1 cup cream
• 3 tbs Selati Castor Snow
• 2 shots of espresso
• Cocoa powder for dusting


• Mix the egg yolks and sugar and set aside.
• Melt the chocolate on a double boiler and allow to cool slightly.
• Once the chocolate has cooled, whisk it into the egg yolks until combined.
• Beat the cream until stiff peak stage and then gradually add it to loosen the chocolate
• mixture.
• Fold in the espresso, you can also use a mixture of 2 tbs instant coffee with 4 tbs water
• instead.
• Beat the egg whites until soft peak and gradually fold them in for a light fluffy mousse.
• Pour into glasses and place it in the fridge for at least 4 hours or overnight to set.
• Dust with good quality cocoa powder once you are ready to serve!