2 espresso capsules (2 shots of espresso) – intensity level 11 or 12 (the stronger the more potent the flavour will be)
1 cup heavy cream
5 ounces of dark chocolate 70% or darker, chopped
2 tablespoons sugar
Pinch of sea salt
1 teaspoon pure vanilla extract
Chocolate covered coffee beans, for garnish
Make 2 espresso shots in the Kava using one capsule for each shot.
Melt the chocolate in the microwave in 10-20 second increments.
Stir in the espresso shots until fully incorporated.
Add heavy cream and sugar to a mixing bowl and using an electric mixer whisk until thick. Add in the melted chocolate espresso mixture, vanilla and sea salt. Continue to beat until light and fluffy and well mixed.
Divide the mousse between serving bowls and refrigerate for 3-4 hours until set.
Garnish with chocolate covered coffee beans before serving.
Cooking Made Simple.
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