Mocha Mousse with Espresso Caviar & Chantilly Cream Recipe | Yummly
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Mocha Mousse with Espresso Caviar & Chantilly Cream

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  • 3/4 cup heavy cream (cold)
  • 3 egg whites
  • 1 pinch salt
  • 1/3 cup sugar
  • 6 ounces dark chocolate (cut into small pieces)
  • 1/4 cup espresso
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream (cold)
  • 1 tablespoon confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 3 cups vegetable oil (chilled)
  • 1/4 cup kosher salt (for ice bath, or other coarse salt)
  • 0.5 ounces powdered gelatin (4 teaspoons)
  • 3 tablespoons cold water
  • 3 ounces espresso
  • 2 tablespoons sugar
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    1. Whisk the heavy cream to soft peaks and set aside in the refrigerator.
    2. In a clean, dry bowl, combine the egg whites and salt and then whisk to soft peaks. Add the sugar and continue whisking to stiff peaks. Set aside.
    3. Place the chopped chocolate in a large heatproof bowl and set over a pan of simmering water. Stirring frequently, heat the chocolate until fully melted and smooth.
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