The past month has required a whole lot of traveling. I’ve been in Ireland and Croatia, then I went to San Diego for my dear friends’ wedding, then to Italy for a pasta competition (SO excited about this!) then to New York for a Secret Supper. Needless to say, my body is VERY confused from all the time zone changes, so coffee has been a near and dear friend to me over the past few weeks as I’ve been adjusting from one location to another. Every morning it greets me like an old friend, always there, always cheery and ready to pacify whatever anxieties I’m dealing with. Nothing is quite as comforting after a long sleepless night as its toasted warm breath on my face as I lift up the mug for my first sip of the day. So, inspired by the spiced notes + silky texture of my my old friend, I decided to whip up this little French chocolate mousse.
There is actual coffee in this chocolate mousse (which makes me love it all the more) as well as a little bit of cinnamon and nutmeg for that cozy festive spiced feeling. And because I love salt + sweet together, I couldn’t help but sprinkle some good n’ chunky flake sea salt over the top of each ramekin before popping them in the refrigerator to chill. I love this dessert because it’s super easy to make, and can keep in the refrigerator pretty well, so it’s perfect to make-ahead the day before you have guests coming. Plus, since it’s served in it’s own little jar or ramekin, it’s literally grab-n-go when it comes to serving it, so clean up is super easy, too. I *know* it’s not the holidays yet, but just putting it out there as a potential dessert contender 🙂 Enjoy it, my friends!!
Spiced Coffee and Chocolate Mousse
This delicious mousse was inspired by the silky and spiced flavors of Robusta coffee beans, and brings that texture + those flavors to life in this chocolate-y, light, and airy French dessert.
- 2/3 cup heavy cream chilled
- 4 egg yolks
- 1/3 cup strongly brewed coffee, at room temp (I used Nespresso's Mexico Master Origin)
- 2 tablespoons light brown or muscovado sugar
- 1/2 teaspoon cinnamon plus more for garnish
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 7 ounces semi-sweet chocolate chips
- 2 egg whites
- 1 tablespoon granulated sugar
- 1/2 teaspoon flake kosher sea salt for garnish
Beat the heavy cream in the bowl of an electric stand mixer fitted with the whisk attachment until still peaks form. Transfer to another bowl, cover, and refrigerate.
In the top of a double boiler over low heat, combine the egg yolks, coffee, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon kosher salt. Cook the mixture, whisking constantly, until foamy and it's roughly doubled in volume. About 3 to 5 minutes depending on the intensity of your heat source.
Remove the top bowl from the double boiler, add the chocolate chips, and whisk constantly until they're melted and the mixture is smooth. Set aside to cool to room temperature, whisking every couple minutes to help steadily lower the temperature of the mixture.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they're slightly foamy, then add the granulated sugar and continue to beat them until stiff glossy peaks form. (NOTE: If you are using the same stand mixer and whisk that you did to make the whipped cream, it is **very** important to wash them very thoroughly in between. If there is every a smudge of fat still in the bowl or whisk, the egg whites won't stiffen properly).
Fold the egg whites into the chocolate mixture in three additions. Fold the whipped cream into the chocolate mixture in two additions. Divide the mixture between 6 4-ounce jars or ramekins, sprinkle the tops with the flake kosher sea salt and a pinch of cinnamon for garnish. Cover and refrigerate until serving.
Adapted from Bon Appetit