Dark Chocolate & Espresso Mousse

Sumptuously dark and decadent, this mousse is the perfect sophisticated dessert for any dinner party, or simply just for well-earned end of the week treat.


  • 85g dark chocolate, at least 70% cocoa solids
  • 1 tbsp cocoa powder, plus extra for dusting
  • 1/2 tsp instant espresso powder
  • 1/2 tsp vanilla extract
  • 2 eggs, whites only
  • 1 tbsp golden caster sugar
  • 50g Greek yoghurt
  • Handful of nuts, to decorate


  1. Finely chop the chocolate and place it in a bowl that will fit over a pan of gently simmering water. Add the cocoa, coffee and vanilla along with 2 tbsp of water, then place the bowl gently over the pan of simmering water, stirring frequently until melted, then remove from the heat.
  2. Add 2 tbsp of boiling water to the melted chocolate to help it thin down, and set to one side.
  3. Whisk the egg whites to fairly soft peaks, then whisk in the sugar until you have a thick, glossy mixture.
  4. Beat the yoghurt into the melted chocolate, then fold about one-third of the egg whites into the chocolate mix using a metal spoon. Once incorporated, gently mix in the remaining egg whites, taking care not to over mix.
  5. Spoon into 4 small ramekins or tumblers and chill in the fridge for at least two hours, but preferably over night.
  6. When the time comes to serve, chop the nuts and scatter over the top.

Lead image: Mizina via Getty images.