Chocolate-Espresso Mousse with Whipped Crème Fraîche and Toasted Almonds

Chocolate-Espresso Mousse with Whipped Crème Fraîche and Toasted Almonds

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  • 1 cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 ounce unsalted butter
  • 2 tablespoons espresso or very strong coffee
  • 3 large eggs, separated
  • 1 tablespoon sugar
  • Crème Fraîche, for garnish (optional)
  • 1 cup toasted sliced almonds, for garnish


Whip heavy cream to soft peaks, then refrigerate.

Combine chocolate, butter and espresso in the top of a double boiler over barely hot water. Stir until smooth. Remove from the heat and cool until chocolate feels warm to the touch (if too cool, the chocolate will seize and you’ll have to start over).

While chocolate is cooling, whip egg whites until foamy and beginning to hold shape. Sprinkle with sugar and whip until soft peaks form.

When chocolate is cool, stir in egg yolks. Gently fold in about 1/3 of the refrigerated whipped cream. Fold in half of the egg whites until incorporated, then fold in remaining whites. Fold in remaining whipped cream.

Spoon mousse into a serving bowl or individual bowls and refrigerate for up to 8 hours.

To serve

Garnish with whipped Crème Fraîche and toasted almonds.

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