The smell of coffee wafting through the kitchen. Close your eyes and let it fill your senses. There are few who don’t love this. And for many of us, that first morning sip of coffee is the first step to another amazing day.
Coffee, and in particular espresso for us personally, goes far beyond just a beverage to consume. It stirs the senses, bringing them out of their morning slumber. Equally, our humanity is soothed and comforted through the daily rituals of our morning sips.
Great espresso stirs inspiration. Inspiration to create, to share, and to pursue passion. And the pleasure derived from a really good espresso, which the Nespresso® by KitchenAid® machine effortlessly delivers, can live far beyond the cup.
Incorporating espresso into desserts is a perfect way to extend its use beyond beverages. It would be a shame to let the beautiful Nespresso® by KitchenAid® machine be limited to just beverage duty.
This mocha mousse with espresso caviar is one of the most fun ways we’ve ever incorporated espresso into a dessert. First the espresso is added into a fluffy creamy chocolate mousse. And as any mocha lover knows, espresso and chocolate are made for each other.
Next, because homemade Chantilly cream (whipped cream) is one of our favorite things on earth, we added a dollop or two on top of the mocha mousse just before serving.
And for the most fun part yet, espresso caviar. Beautiful little balls of espresso, sans the molecular gastronomy. They are as simple to make as 1-2-3. Bloom some gelatin with cold water. Add hot espresso (and some sugar if desired). And then drip the mixture into very cold vegetable oil. Rinse them off and that’s it.
After rinsing them off, place the espresso caviar onto the Chantilly cream topped mousse and enjoy. The combination of textures and flavors are amazing. And you get a double dose of perfect espresso in a wonderful dessert.
Mocha Mousse and Chantilly Cream
For mocha mousse
3/4 cup cold, heavy cream
3 egg whites
1/3 cup sugar
6 ounces (170g) dark chocolate, cut into small pieces
1/4 cup espresso
1 teaspoon vanilla extract
For Chantilly cream
1/2 cup cold, heavy cream
1 tablespoon confectioners sugar
1/2 teaspoon vanilla extract
For mocha mousse
Whisk the heavy cream to soft peaks and set aside in the refrigerator.
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.
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.
Stir the espresso and vanilla extract into the chocolate until smooth and then remove from the heat.
Fold the whipped egg whites into the chocolate using a whisk. Fold the whipped cream into the chocolate mixture using a spatula.
Spoon the mousse into the serving vessels and chill for at least one hour or up to overnight.
For Chantilly cream
Combine the cream, confectioner’s sugar, and vanilla extract and whisk until soft peaks. Cover and set aside in the refrigerator until ready to serve with the mocha mousse.
Before making the pearls, store the vegetable oil overnight in a quart sized mason jar in the refrigerator (it is necessary for them to be fully chilled to help set the pearls properly). The vegetable oil in the quart size jar provides a longer path for the espresso balls to travel down, which helps set the round shape.
You can make the pearls using a squeeze bottle or by using a medicine dropper or syringe. You’ll drip several drops directly on top of each other on the surface of the oil and then the will combine together and then fall through the cold oil, creating the ball shape.
3 cups vegetable oil, chilled
1/4 cup kosher salt for ice bath (or other coarse salt)
Two 1/4 ounces packages (4 teaspoons) powdered gelatin
3 tablespoons cold water
3 ounces (6 tablespoons) hot espresso
2 tablespoons sugar
Place the jar of chilled vegetable oil (see head note) in a bowl and make an ice bath around the jar with ice, water and the 1/4 cup of salt stirred together. Set aside.
Combine the gelatin and cold water in a bowl. Set aside and allow the gelatin to absorb the water.
Make the espresso then stir in the sugar into the espresso. Stir the espresso mixture into the gelatin. Stir until the gelatin is completely dissolved into the espresso. If using a squeeze bottle to make the pearls, transfer the espresso mixture to the squeeze bottle.
Allow the espresso mixture to cool until it is just barely warmer than room temperature (if the mixture starts to cool off too much and set up, you can warm it in the microwave for a few seconds or until it is a smooth liquid again).
Drip several drops at a time of the espresso mixture into the cold oil to form a ball. (Adjust the amount of drops to create your desired pearl size). Repeat for about half of the espresso mixture.
Allow the pearls to set for about 5-8 minutes more in the oil, and then strain the oil and caviar through a fine mesh strainer, reserving the oil to continue making the remaining pearls.
Return the oil to the ice bath and make the remaining pearls. Allow them to setup in the oil for 5-8 minutes again, and then strain.
Store the pearls in the refrigerator covered with water or oil for up to one week (you can rinse the oil off the pearls before serving if desired).
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*