Our recipe for Espresso and Dark Chocolate Mousse.

Espresso and Dark Chocolate Mousse

Get ready to entertain this Christmas with our six part Christmas recipe series…

In this edition, we show you how to make a decadent Espresso and Dark Chocolate Mousse.

Serves 6

Prep time 20 mins

Cook 10 mins

Espresso and Dark Chocolate Mousse Ingredients

200 gm dark chocolate (70% cocoa solids), plus extra shaved to serve

2 eggs, separated

2 tbsp caster sugar

175 ml thickened cream, chilled

Three servings of Espresso and Dark Chocolate Mousse.


1. Brew espresso in the Lavazza Smeg Coffee Capsule Machine.

Making coffee with the Smeg Lavazza Coffee Capsule Machine.
Smeg Lavazza Capsule Coffee Machine – available at Harvey Norman


2. Melt chocolate in a heatproof bowl placed over a saucepan of simmering water and set aside.

3. In a large bowl, whisk yolks and sugar until thick and pale, then add melted chocolate and espresso and whisk until combined.

4. Using electric beaters, whisk cream in a bowl to soft peaks (reserve half for serving) and fold remaining cream into chocolate mixture. Whisk eggwhites in a clean bowl with clean beaters until stiff peaks form. Using a large metal spoon, fold eggwhites into chocolate mixture.

5. Pour mousse into six serving glasses and refrigerate until set (4 hours or overnight).

To serve, top with a dollop of whipped cream and sprinkle with shaved chocolate.


Christmas Recipe Series

► Cucumber and Finger Lime Gin Frappé + White Peach Aperol Spritz

Salmon and Avocado Roulade with Wasabi Cream

Grilled Lobster and Steamed Kipfler Salad with Furikake-lime Mayonnaise

Gingerbread Cake with Spiced Rum Buttercream

White Chocolate and Berry Pavlova Wreath

► Espresso and Dark Chocolate Mousse