Chocolate-Espresso Mousse Shots Recipe
Introduction
These chocolate-espresso mousse shots are a delightful blend of rich chocolate and bold espresso, served in bite-sized portions. Perfect for parties or a special dessert, they offer a creamy, dreamy treat that’s easy to prepare.
Ingredients
- 2 tsp Instant espresso
- 1 Tbsp Hot water
- 1 package Instant chocolate pudding dry mix (1.4 oz)
- 1.5 cups Fat free skim milk
- 1.5 cups Light aerosol whipped cream, divided
- 16 Chocolate wafers, lightly broken
Instructions
- Step 1: In a small bowl, combine the instant espresso and hot water, stirring until fully dissolved. Allow the mixture to cool to room temperature.
- Step 2: In a separate bowl, whisk together the chocolate pudding mix and skim milk until smooth and well combined. Stir in the cooled espresso mixture, then gently fold in ½ cup of the whipped cream.
- Step 3: Arrange 16 shot glasses in a row. Spoon 1 tablespoon of the pudding mixture into each glass, then sprinkle approximately 1½ teaspoons of the broken chocolate wafer pieces on top.
- Step 4: Add 1½ tablespoons more pudding into each glass, followed by another 1 teaspoon of wafer pieces.
- Step 5: Finish by garnishing each mousse shot with 1 tablespoon of the remaining whipped cream before serving.
Tips & Variations
- For a richer mousse, substitute whole milk for skim milk or fold in some cream cheese for extra creaminess.
- Try using flavored whipped cream, such as vanilla or mocha, to enhance the espresso notes.
- Swap chocolate wafers for crushed biscotti or chocolate-covered espresso beans for added texture.
Storage
Store the mousse shots covered in the refrigerator for up to 2 days. For best texture, consume within the first day. Re-chill before serving if needed; avoid freezing as it may alter the creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these mousse shots in advance?
Yes, you can prepare and assemble the mousse shots a few hours ahead of time. Keep them refrigerated and cover tightly to maintain freshness.
What can I use if I don’t have instant espresso?
If you don’t have instant espresso, strong brewed coffee can be used as a substitute, but use less liquid to maintain the pudding’s consistency.
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Chocolate-Espresso Mousse Shots Recipe
- Total Time: 15 minutes
- Yield: 16 shots 1x
Description
Indulge in these decadent Chocolate-Espresso Mousse Shots, a delightful blend of rich chocolate pudding and bold espresso, topped with whipped cream and chocolate wafers for an elegant, bite-sized dessert perfect for entertaining or a special treat.
Ingredients
Espresso Mixture
- 2 tsp Instant espresso
- 1 Tbsp Hot water
Mousse
- 1 package(s) Instant chocolate pudding dry mix (1.4 oz)
- 1.5 cup(s) Fat free skim milk
- 1.5 cup(s) Light aerosol whipped cream, divided
- 16 item(s) Chocolate wafer, lightly broken
Instructions
- Dissolve Espresso: In a small bowl, combine the instant espresso with hot water and stir until completely dissolved. Set the mixture aside to cool to room temperature, ensuring it will blend smoothly into the pudding.
- Prepare Pudding Mixture: In a separate mixing bowl, whisk the instant chocolate pudding mix together with the fat free skim milk until the mixture is well combined and begins to thicken. Then, whisk in the cooled espresso mixture thoroughly for an even espresso flavor throughout.
- Fold in Whipped Cream: Gently fold in 1/2 cup of the light aerosol whipped cream into the pudding mixture to create a light and airy mousse texture without deflating the cream.
- Layer the Mousse Shots: Arrange 16 shot glasses on a tray. Spoon about 1 tablespoon of the mousse into each glass as the first layer. Sprinkle approximately 1 1/2 teaspoons of broken chocolate wafer pieces on top of the mousse. Add another 1 1/2 tablespoons of mousse over the cookie pieces, and finish with another teaspoon of wafer pieces for texture and crunch.
- Garnish and Serve: Top each mousse shot with 1 tablespoon of the remaining whipped cream to add a creamy finish. Serve immediately or refrigerate briefly to chill before serving these elegant dessert shots.
Notes
- Make sure the espresso mixture is cooled before mixing with pudding to prevent any clumping or melting of cream.
- Use light aerosol whipped cream for ease and fluffiness, but heavy whipped cream can be substituted for a richer texture.
- Chocolate wafer cookies can be replaced with any crunchy chocolate cookie or crushed biscotti for variety.
- These mousse shots are best served chilled, so refrigerate for 30 minutes if time permits.
- To make this dessert ahead, keep individual components separate and assemble just before serving to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: chocolate mousse, espresso dessert, mousse shots, no-bake dessert, chocolate pudding, espresso mousse
