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Try this affogato chocolate mousse, then check out our classic chocolate mousse, chocolate mousse cake, vegan chocolate mousse and more chocolate mousse recipes.

Ingredients

  • 100ml good-quality espresso, plus extra shots to serve
  • 300g ready-made fresh custard
  • 150g dark chocolate, chopped
  • 3 large egg whites
  • 1 tbsp light muscovado sugar
  • cocoa powder, for dusting

Method

  • STEP 1

    Put the espresso, custard and chopped chocolate in a pan and stir together over a gentle heat. When the chocolate has melted, remove from the heat and scrape into a large mixing bowl to cool.

  • STEP 2

    Once cool, use another mixing bowl and electric beaters to beat the egg whites to stiff peaks. Add a pinch of salt and the sugar, and beat again for a minute until stiff.

  • STEP 3

    Stir 1/3 of the beaten egg whites into the custard mixture until no streaks remain, then gently fold in the rest of the egg whites with a large metal spoon. Try to keep in as much air as possible.

  • STEP 4

    Divide between 4-6 small ramekins or pots, shaking gently to flatten the tops, then chill for at least 4 hours, but preferably overnight. Dust with cocoa when you’re ready to serve – with extra shots of hot espresso on the side.

Check out more of our best chocolate recipes

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