Few desserts match the luxurious depth of an espresso-infused chocolate mousse. As someone who’s reviewed Michelin-starred patisseries, I can attest that this streamlined recipe rivals any professional kitchen.

Ingredients

• 6 oz good-quality dark chocolate (70%), chopped

• 1 tbsp instant espresso powder

• 3 large eggs, separated

• ¼ cup granulated sugar

• 1 cup heavy cream, cold

• Pinch of salt

Procedure

1. Melt chocolate: In a heatproof bowl over simmering water, combine chocolate and espresso powder. Stir until smooth. Remove from heat.

2. Temper yolks: Whisk egg yolks with half the sugar until pale and ribbon-coat thick. Gradually whisk into warm chocolate until fully incorporated.

3. Whip whites: In a clean bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar, beating to stiff, glossy peaks.

4. Fold: Lightly fold whipped cream into chocolate mixture, then gently fold in egg whites in two additions—preserving air for fluffy texture.

5. Chill: Divide mousse into six small ramekins. Cover and refrigerate at least 2 hours (ideally overnight).

6. Serve: Top with chocolate shavings or a dusting of cocoa powder just before serving.

Insider Notes

• Chocolate quality: Invest in high-grade chocolate for smoothness and flavor.

• Gentle folding: Reduces risk of deflating the mousse.

• Advance prep: Can be made 24 hours ahead, freeing you to entertain.

This silken espresso mousse is the perfect finale to any dinner, marrying bold coffee notes with rich chocolate in a sophisticated, airy dessert.