I am currently reading a book on managing energy with the name The power of full engagement by Jim Loehr and Tony Schwartz The book teaches us how to renew the energy for more efficient work. It is about mental, physical, emotional energy management. A good read and teaches us how to simply and dramatically improve in all three.
Work, like mine, requires a lot of discipline and consistency because I mostly don’t have deadlines. The driving force is the passion for what I do and love from you. I live in a constantly active mind zone, which functions vigorously developing new ideas for food/recipes.
It’s never about complicated recipes. I like easy and delicious. One part of me is thinking according to the blog and reels. The other part is involved in what I cook at home for an everyday meal, just like many of you. This chocolate coffee mousse was a recipe, I did for home. The quickest recipe, with incredible results.
This valentine, my husband surprised me with a few gifts, and chocolates. I never expected anything from him on Valentine. He is a man who doesn’t usually make an effort to please me with a surprise. Even if he wants to buy me something, it’s never a surprise. It’s bought with my involvement and decision. This time it was different, which tickled pink in me and lead me to that feeling of charmed and on cloud nine.
On the other hand, I was prepared with absolutely nothing. It’s that sinking feeling of oops. Usually, I bake cakes at home on special occasions, but this time I had nothing. It was a busy week and I thought we will order food from out.
After 19 years of marriage, it’s all about who wins the Game Of Thrones. He did something special but I didn’t. A muted war of love was on. You never give up when you are a woman, a wife. I managed to pull out this chocolate coffee mousse super quickly Checkmate! On top, I always carry more points of being a wife, working from home, taking care of kids and those soft-cute-rabbit eye look.
The recipe is super easy, you will be able to make it as quickly as I did. It turns out so good and rich and creamy. And it’s eggless. When you make a simple recipe with very few ingredients, it is important to use quality ingredients, for good results. Because every ingredient will have a prominent voice in the overall flavour.
For this mousse, I highly recommend good quality couverture chocolate, don’t use compound chocolate. Please!
The recipe ingredients say strong coffee, which will make a noteworthy difference in the taste. My favourite strong coffee is from my french press.
You can use regular instant coffee, just make sure it’s strong. To 1/4th cup of boiling water add a spoon full of instant coffee. Or best would be filter coffee, which is easily available now a day. This would be better than instant coffee. And is easier to use.
Taking about easy ways out, I like the comforters and fuss-free personality of non-dairy whipping cream. I know, nothing can beat the taste and richness of dairy cream, but sometimes it behaves difficult and lousy when the temperature isn’t correct. If you can, please go ahead with dairy whipping cream. You will have to add sugar and whip it to the stiff peaks to add to the melted chocolate.
You can decorate the mousse cups with a dollop of whipped cream, some fruits or like me, dust the top with some cocoa powder. This is a rich dessert, so serve in small portions. You can always help yourself with a second serve if you like it so much. I personally always prefer small portions when it’s desserts. You had asked me on Instagram, about the serving glasses, here is the link for you to buy
Chocolate Coffee Mousse
- 2 Mixing bowl
- 1 Electric Hand Blender
- Chop the chocolate into tiny pieces and add to a bowl. Add in the strong coffee. Microwave to melt them together. Make sure to chop the chocolate into the same size tiny pieces, which helps in quick melting.
- Unevenly chopped chocolate can give you a difficult time when melting it, because a few larger pieces will take longer to melt and emerge into the rest, and you will have to reheat again and again, which gets you closer to the chances of over-heating a portion of chocolate which can siege and will leave you to an unanswerable mess.
- To melt the coffee and chocolate mix microwave for 30 seconds. The chocolate will look shiny; stir it. Microwave in 20-second intervals, stirring after each, until totally smooth.Or you can also use a double boiler method to melt the chocolate and coffee mix.
- Add in a pinch of salt, and a few drops of coffee essence. These two will enhance the flavour of the mousse so much.
- Whip the cream and gradually fold it into the melted chocolate using a spatula. Be gentle when folding the cream to the chocolate as you don’t want to deflate the airy pockets of the cream.
- Pour into the serving glasses and chill for 5-6. Hours before serving. Dust some cocoa powder on the top, when you pull out the glasses from the fridge to serve. Enjoy!