KopiO Chocolate Mousse

Chocolate mousse is about balance. Too much sugar and it collapses into heaviness. KopiO® introduces bitterness and roasted depth, tightening the structure and keeping the finish clean.

This is mousse with restraint — dense, deliberate, and unapologetically dark. KopiO reinforces the roasted notes without adding syrupy weight, giving the mousse clarity and length instead of sweetness overload.

Ingredients (Serves 4–6)

Chocolate Base

• 200 g dark chocolate (70–75%), chopped

• 30 ml KopiO® Coffee Liqueur

• 30 g unsalted butter

Egg & Cream

• 3 large eggs, separated

• 40 g caster sugar

• 200 ml cold whipping cream

Finish (Optional)

• Cocoa powder

• Chocolate shards

• Espresso beans, lightly crushed

Method

1. Melt the Chocolate

Melt dark chocolate and butter gently over a bain-marie.
Remove from heat and stir in KopiO® while warm.
Set aside to cool slightly — not cold.

2. Build the Egg Base

Whisk egg yolks into the chocolate mixture until smooth and glossy.

In a separate bowl, whisk egg whites with sugar to soft peaks.
They should hold shape but remain supple.

3. Whip the Cream

Whip cream to soft peaks.
Stop early — overwhipping kills texture.

4. Fold

Fold whipped cream gently into the chocolate base.
Then fold in egg whites in two additions, keeping air intact.

5. Set

Divide into serving glasses.
Refrigerate for at least 3 hours until just set.

Serving Notes

• Serve well chilled

• Keep portions modest — this is rich by design

• Finish with cocoa or dark chocolate shavings, not sugar