Affogato Chocolate Mousse Pots with Biscuit Topping Recipe

Introduction

This Affogato chocolate pots recipe combines rich dark chocolate with bold espresso to create a luscious and velvety dessert. Easy to prepare and perfect for coffee lovers, it’s served chilled with crunchy biscuits for a delightful contrast in texture.

Ingredients

• 150g dark chocolate (at least 70% cocoa solids), chopped into small pieces
• 2 shots hot espresso or 100ml hot strong instant coffee
• 150ml double cream
• ½ tsp vanilla extract
• 2 egg yolks (freeze the whites for another recipe)
• 50g golden caster sugar
• 4 of your favourite biscuits to serve with coffee (we used amaretti), plus extra to serve

Instructions

1. Step 1: Tip the chopped chocolate into a heatproof bowl. In a small saucepan, combine the hot espresso, double cream, and vanilla extract. Bring to a boil over medium heat, then pour this hot mixture over the chocolate. Let it stand for one minute, then stir until the chocolate melts completely and the sauce is smooth. Set aside to cool slightly.
2. Step 2: In a separate bowl, beat the egg yolks and golden caster sugar together with an electric whisk for about 5 minutes, until pale, thick, and fluffy.
3. Step 3: Carefully fold the melted chocolate mixture into the egg yolk mixture, combining gently to form a rich chocolate mousse.
4. Step 4: Crumble most of the biscuits and layer the crumbs evenly at the base of four small coffee cups or ramekins. Spoon the chocolate mousse over the biscuit base, smoothing the tops.
5. Step 5: Chill the pots in the refrigerator for at least 2 hours to set. Before serving, sprinkle the remaining biscuit crumbs on top and offer extra whole biscuits on the side for dunking.

Tips & Variations

• For a different flavor twist, try using flavored coffee such as hazelnut or mocha instead of plain espresso.
• Use crunchy biscotti or chocolate chip cookies if amaretti aren’t available for a different texture.
• Make it ahead and chill overnight for deeper flavors, but serve within 2 days for best freshness.
• If you prefer a lighter dessert, substitute half the double cream with milk.

Storage

Store the chocolate pots covered in the refrigerator for up to two days. Reheat is not recommended as the texture will change. Serve chilled straight from the fridge for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert without raw eggs?

If you prefer to avoid raw eggs, you can use pasteurized egg yolks or try a cooked custard base. However, this will change the texture and may require a different preparation method.

What can I do with the leftover egg whites?

Freeze the egg whites for future use. They can be used to make meringues, macarons, or added to an omelet for extra fluffiness.

Affogato Chocolate Mousse Pots with Biscuit Topping Recipe

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★★★★★

4.9 from 114 reviews

• Author: Luna
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x

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Description

This decadent Affogato Chocolate Pots recipe combines rich dark chocolate and bold espresso with a creamy mousse texture, topped with crunchy amaretti biscuits for an indulgent yet elegant dessert. Perfect for coffee and chocolate lovers, it offers a sophisticated finish to any meal and can be prepared ahead of time for easy entertaining.

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Ingredients

Scale 1x2x3x

Chocolate Mixture

• 150g dark chocolate (at least 70% cocoa solids), chopped into small pieces
• 2 shots hot espresso or 100ml hot strong instant coffee
• 150ml double cream
• ½ tsp vanilla extract

Mousse Mixture

• 2 egg yolks (freeze the whites for another recipe)
• 50g golden caster sugar

To Serve

• 4 of your favourite biscuits (we used amaretti), plus extra to serve

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Instructions

1. Prepare the Chocolate Mixture: Tip the chopped dark chocolate into a heatproof bowl. In a small saucepan, combine the hot espresso (or hot strong instant coffee), double cream, and vanilla extract. Bring this mixture to a boil over medium heat. Pour the hot cream and coffee mixture over the chocolate pieces. Let it stand for one minute to soften the chocolate, then stir until the chocolate melts completely and the sauce becomes smooth. Set this aside to cool slightly.
2. Make the Egg Yolk Mixture: In a separate bowl, beat the egg yolks with the golden caster sugar using an electric whisk for about 5 minutes, or until the mixture is pale, thick, and fluffy. This step is crucial for creating the mousse’s light texture.
3. Combine Mixtures: Carefully fold the melted chocolate mixture into the egg yolk mixture. Use a gentle folding motion to maintain the airiness of the egg yolks, combining everything into a rich and smooth mousse.
4. Assemble the Pots: Crumble most of the biscuits and place the crumbs evenly into the bases of four small coffee cups or ramekins. Spoon the chocolate mousse evenly over the biscuit crumbs.
5. Chill: Refrigerate the assembled pots for at least 2 hours to allow the mousse to set properly. The dessert can be kept chilled for up to two days without losing texture or flavor.
6. Serve: Before serving, top each pot with the remaining crumbled biscuits and serve with some extra whole biscuits on the side for dunking. Serve cold and enjoy the combination of creamy chocolate, intense coffee, and crunchy biscuits.

Notes

• You can freeze the leftover egg whites for future use in recipes such as meringues or macarons.
• For a stronger coffee flavor, use freshly brewed espresso rather than instant coffee.
• This dessert can be prepared up to two days in advance, making it ideal for entertaining.
• If you prefer a lighter texture, you may gently fold in some whipped cream along with the chocolate mixture.
• To keep the mousse smooth, ensure the chocolate mixture is warm but not hot when folding it into the egg yolks.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Keywords: Affogato, chocolate mousse, espresso dessert, dark chocolate, amaretti biscuits, no bake mousse, coffee dessert