Chocolate Mousse Recipe with Espresso and Cocoa Nib Tuile

Chocolate Mousse Recipe with Espresso and Cocoa Nib Tuile

You have to try the best Chocolate Mousse Recipe with Espresso and Cocoa Nib Tuile!

I don't do a ton of chocolate desserts but this one has elements that I have never made before so I was inclined to try.  None of the components  are necessarily hard but a few do take a little bit of time.  I named this dessert mocha because this is about the only coffee I could drink years ago.  I have never been much of a coffee fan unless it had chocolate or Irish whiskey.  Anyways this dessert has a few variations of chocolate, with a hint of coffee and cinnamon.  It also plays around with textures like crunchy, crumble, mousse and cream.  Here is the chocolate mousse recipe with espresso and cocoa nib tuile.  I hope you enjoy it.

Chocolate pate Sablee (adapted from Daniel)

4 1/2 tbsp powdered sugar

1/2 tsp salt

1 cup plus 2tbsp flour

3 1/2 tbsp cornstarch

1/4 cup good cocoa powder

1/2 tsp of cinnamon

1 1/2 sticks of butter

3 egg yolks


Cocoa nib tuiles

1/2 cup of sugar

2 tbsp of milk

2 tbsp of glucose syrup

1/3 cup of butter

6 tbsp of cocoa nibs

1 tbsp of unsweetened cocoa powder


Dulce de Leche Ice cream

1 1/2 cup of milk

1 1/2 cup of cream

4 egg yolks

1/2 cup sugar

1 can of dulce de leche


White chocolate sauce

65 g of white chocolate

70 g of cream


Espresso mousse

125 g of semi sweet chocolate

1/2 cup of cream

1/2 tsp of gelatin

1 tbsp of water

1 1/2 tbsp of espresso powder


Chocolate cylinders

8 oz of dark chocolate at least 63% melted 

acetate paper


Toasted black walnuts


For the chocolate cylinders,

Need to find tubes like cannoli molds or something similar. Cut acetate paper so that the paper can fit inside the tube and just come together at the seam.  Then take your melted chocolate that is warm and spread a thin layer of chocolate on the top side of the acetate paper with an small offset spatula.  Then careful place the paper inside the tube with the bottom side touching the tube and the chocolate side facing out to the middle.  Bring the seams together so they just meet but not overlap.  Let that dry for 24 hours.

For the chocolate sablee

In a bowl add all of the dry ingredients together (flour, sugar, cocoa powder, starch, salt, cinnamon, ) and mix.  Then in a stand mixer with the paddle attachment cream the butter for 2 minutes.  Then add the dry ingredients a little at a time.  Make sure you scrape the sides of the bowl.  Then add the egg yolks one at a time until well combined.  Place dough on a parchment paper and place another one on top. Using a rolling pin roll the dough out into a rectangle shape about a 1/4 inch thick.  Place in the refrigerator for an hour.

Preheat oven to 350, take the top piece of parchment off and place in the oven for 6 minutes.  Then take out and cut into rectangles and place back in the oven for another 6-8 minutes or until the tops and edges start to dry.  Take out and cool to room temperature.

For the ice cream

Place the egg yolks in a stand mixer and turn on medium speed.  Slowly pour in your sugar.  Whip for about 4 minutes until light and fluffy. Add the milk and cream to a pot and bring the mixture slowly to a boil then turn off.  With a ladle, temper your eggs by ladling a little of the milk mixture into the eggs, until you have about half of your milk mixture mixed in the eggs. Then take the mixing bowl with the egg mixture and pour back into the pot of milk using a spatula to scrape the sides.  Turn the heat back on low and stir in dulce de leche for about 5 minutes then strain into a bowl placed inside a ice bath to cool down fast.  Once the mixture is cool place in your ice cream maker until done.  Then place in a container and place in the freezer.

For the cocoa nib tuile

To a pot add milk, butter, glucose, and sugar.  Bring to 220 degrees stirring constantly.  Then take off the heat and add your cocoa nibs, and cocoa powder.  Stir and then pour onto a sheet pan lined with parchment paper.  Tilt the pan around to distribute the batter evenly over the pan.  Then place into the freezer for an hour.  Preheat oven to 350 and place frozen pan into the oven.  Bake for 8-10 minutes or until the big bubbles disappear (could take closer to 15).  Cool slightly then take a round cutter and cut rounds.

For the chocolate mousse,

Bloom gelatin and water together in a small glass bowl.  Fill a small pot with water and bring to a simmer.  In a glass or stainless bowl add your chocolate.  Place the bowl over the pot to melt the chocolate making sure the water doesn't touch the bowl. Once melted take off the heat.  Place the gelatin bowl and float on top of the water to melt the gelatin and water together.  Cool slightly.  Meanwhile whip your cream to medium peaks.  Pour gelatin into the cream and whip to stiff peaks. Add the espresso to the cooled melted chocolate.  Then fold the whipped cream into the chocolate being careful not to over work it.  Place into a pastry bag fitted with a plain tip.  Take the chocolate cylinders out of the tube molds and fill with the mousse.  Place the cylinders in the refrigerator until ready to use.

For the white chocolate sauce,

Place white chocolate in a heat proof bowl.  Place cream in a small sauce pot and bring to a boil.  Pour the cream over the white chocolate.  Wait 30 seconds and then stir together.  Strain though a fine strainer and set aside. 

To finish,

Take a spoon full of white chocolate sauce and smear on the plate.  Dust the top of the chocolate sablee with cocoa powder (optional) and place on top of the sauce.  Then remove the acetate paper from the chocolate cylinder and place the chocolate cylinder on top of the sablee. Add a tsp chopped black walnuts to the plate.  Scoop one quenelle of dulce de leche ice cream on top.  Then finish with the cocoa nib tuile.  Serve and enjoy!

Back to blog

Leave a comment