# Mocha Mousse

Un mousse de chocolate con café, inspirado en el color del año, con una textura ultra cremosa.

- Total time: 12 min
- Category: Dessert
- Language: en

## Ingredients

- 120 gramos claras de huevo
- 220 gramos azúcar granulada
- 400 gramos crema de leche, heavy cream o nata para montar
- 400 gramos chocolate semiamargo
- 70 gramos Baileys
- 1 shot expreso
- 300 gramos crema de leche, heavy cream o nata para montar
- 60 gramos azúcar granulada
- 1 cuchara café instantáneo

## Instructions

1. Prepare the chocolate cream by combining the chocolate and cream in a bowl, and heating it in the microwave for about 2.5 minutes (or use a bain-marie or low direct heat)
2. Once removed from the microwave, stir well until the chocolate is completely homogenized
3. Add a shot of espresso (or instant coffee) to the mixture and mix well
4. Refrigerate this mixture for about 30 minutes
5. Prepare the meringue by combining half the water, sugar, and egg whites in a saucepan over medium heat. Stir constantly until the sugar dissolves
6. This creates a Swiss meringue. Transfer to a bowl and beat with a hand mixer until it achieves a firm consistency
7. Add a few drops of lemon juice during beating for extra firmness
8. Once the meringue is ready, fold it into the chilled chocolate mixture
9. Fill small glasses (or a large silicone mold) with the mixture
10. Refrigerate the mousse for about 3 hours
11. For the coffee whipped cream, whip the cold cream with sugar and instant coffee until it has a firm consistency
12. Place the coffee whipped cream on top of the mousse in the glasses, decorate with cocoa powder and coffee beans

## Equipment

- bowl
- microwave
- whisk
- saucepan
- hand mixer

## Tips

- Use semiamargo o amargo chocolate for the mousse to avoid it being too sweet
- You can use instant coffee instead of espresso
- Use a bowl that's not too big when beating the meringue, so the mixer can grab it well and make it frothy
- Add a few drops of lemon juice or cream of tartar to the meringue to give it a firm structure
- Incorporate the meringue into the chocolate mixture using a folding motion to preserve air bubbles
- If you want to make this mousse and put it in a large silicone mold, add about 8 grams of gelatin hydrated in 40 grams of water
- Don't overbeat the coffee cream, or it might curdle
- Keep the mousse refrigerated; it can last up to 12 days

## Source

- Original video: https://youtu.be/iFt4oZywOr4?si=q-WH6ym827ZLO8jr
- Recipe page: https://www.cliprecipe.com/recipe/fcc83d37-6366-4255-b531-ee95b8b3dfd8
- Extracted: 2025-03-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt