We pretty much live on coffee every single day so these dark chocolate mousse cups laced with Patron XO café are an instant hit with us. Also, if you watched out Instagram stories over Christmas then may have spotted the tequila coffee liqueur a few times. For Valentine’s Day why not surprise the coffee fanatic in your life with this caffeine infused dessert? However, feel free to whip them up for yourself too if you like… you deserve it!
Dark chocolate mousse with Patron XO Café
Ingredients needed… (makes approx. 2 large coffee mugs full or 8 espresso cups)
- 220g good quality dark chocolate callets or buttons
- 1 tablespoon butter
- 150ml double cream – whipped
- 3 separated eggs
- 4 jiggers (the smaller end) of Patron XO café
- 100ml (however, you can use more if you like) double cream – whipped (we coloured our cream pink using Pro Gel in Strawberry)
- Crushed coffee beans or chocolate covered coffee beans to garnish
Firstly, melt the dark chocolate slowly in a bowl over a saucepan of simmering water. Make sure not to heat the chocolate too much or too fast. Also, try not to get water into the chocolate as this will seize it up and you’ll need to begin again.
Now stir in the butter, Patron and egg yolks gently. Once incorporated set aside off the heat. At this stage it will look a little grainy and feel stiffer.
Add your egg whites to a stand mixer with a whisk attachment and whip to a slightly stiff consistency. Basically your egg whites should resemble a large fluffy cloud at this stage.
Next fold your whipped egg whites into your molten chocolate mixture along with your double cream (the 150ml amount).
Carefully add to some stylish coffee cups. If you spoon these in and want a nice level flat top then just tap the cup on a counter a couple times to help the mousse inside settle. We divded our’s across two large coffee mugs. If you’re, instead, making these for a larger party then why not add to espresso cups? Leave to set for a couple hours in your fridge.
Finally, when ready add a dollop of whipped cream (from the 100ml amount) on top of each with a sprinkling of chocolate coffee beans!
Tip! If you over whip your cream then don’t worry! This can be fixed pretty easily. Simply add in a tablespoon or two of full fat milk or left over double cream and whip for a few seconds.
Your perfectly creamy and thick decadent chocolate mousse should now be ready for dessert time! The great thing about this recipe is that it is pretty adaptable. Swap the Patron XO Café for cognac or even Bailey’s (make sure to taste test) or trade in the dark chocolate for milk. You can, however, leave out the alcohol hit all together. There’s even the option of playing with layers. Alternate white chocolate mousse with dark and add crushed chocolate chip cookies on top.