Chocolate Espresso Mousse

Chocolate Espresso Mousse | Butter Baking

So I’m freaking out a little.

It’s coming to that time in my life when I am at a massive crossroads. A huge intersection. A junction.

And. I. Am. Freaking. Out.

In November, I will finish studying. I will officially be finished my Bachelor of Arts degree. And I will officially be finished my Patisserie course.

I will no longer be a student. I will no longer be able to call myself a student. I will no longer have an excuse for living at home and working a casual job and traveling all the time and not taking life seriously.

I fell like, in November, it will be time for me to become a grown up, and start taking life seriously.

But, like, whatamIgoingtodonext?! Iamtotallyfreakingout.

Chocolate Espresso Mousse | Butter Baking

The easiest option would be to continue living at home, and to keep working at the cupcake shop. But that option is so safe. And somewhat boring.

I feel like it’s time to get serious. Grow up. Change things. Step out on my own, properly. And take on some more responsibilities.

The idea is daunting, but also exciting.

Problem is, I don’t know what to do.

Do I move out of home? Or do I move straight overseas? Do I look for work in a bakery here in Melbourne? Or do I try my hand at finding a job in Europe or in the States (that is the dream, people!)? Or do I work here for a bit first, then move away?

I don’t know. I have no idea what I am going to do, and November is like, not even 3 months away.
All I know for sure is that I want to bake. And I want to blog. And I made you some chocolate mousse.

It is yummy chocolate mousse. It’s very chocolate-y and mousse-y and strong on the coffee. It’s good.

I’m going to stop rambling now. I have to go and eat some chocolate mousse try to sort out my life.

Chocolate Espresso Mousse | Butter Baking

  • 200g dark chocolate
  • 20g unsalted butter
  • ¼ cup strong coffee
  • 3 eggs, seperated
  • pinch of salt
  • 1 tbsp caster sugar
  • 250ml cream
  1. Put the dark chocolate, butter and coffee in a small saucepan over a low heat. Stir until melted and smooth. Stir in the egg yolks and salt. Set aside.
  2. Using an electric mixer, beat the egg whites on a high speed until soft peaks form. Add the sugar, slowly, and beat until stiff peaks form.
  3. Fold a little of the egg whites into the chocolate mixture until it is smooth. Then fold all the chocolate mixture into the egg whites. Fold in the cream.
  4. Pour the mousse into 6 glasses. Refrigerate until set, preferably overnight. Serves 6.

Adapted from Donna Hay.


21 Thoughts on “Chocolate Espresso Mousse

  1. I still haven’t grown up. Doesn’t bother me. :) But yeah, Natasha, go go go! Go get a real job! Just not a boring one. And yay, you’re almost finished with school!

    And this looks yummy. Espresso is a nice touch!

  2. I understand. Growing old is mandatory but growing up is a choice:)

  3. If you’ve ever heard of North Dakota (in the States), you’ve probably heard only how cold it is here… But I’m finishing university this fall, too, and hope to find a sweet bakery job. So if you’re looking to come to the States (since that apparently is the dream, haha), we could be baking buddies!

    Whatever you end up doing, I’m sure you’ll be great, as I’ve seen nothing but greatness here at Butter. Good luck!

    Oh also, this mousse looks fantastic.

    • Hi! I have heard of North Dakota, but didn’t know it was super cold there! Oh wow, what are you studying? I hope you find a sweet bakery job :-) because that would be awesome.
      And being baking buddies would be fun! Haha I’ll let you know if I ever make it there :-)
      Thanks so much Ali.

  4. Recipe amazing and amazing pictures, well done

  5. It is definitely hard to be at a crossroads, but also so exciting!! You never know where life is going to take you. What are the options you are most strongly considering? You could come to Hawaii and set up a bakery here…I’d definitely buy your baked goods :) That chocolate mousse looks like the perfect comfort food!

    • It is exciting, but just a little scary! I would love to come to America, but it is just so hard visa wise, that Europe (because I have a EU passport) is a much more realistic option! I just don’t know!!

  6. What a great job you’ve done Natasha! Don’t stress too much about the crossroads you’ve got time on your side. I’m 50 but not grown up, there’s no hurry! was a pastrychef, studied anthropology, then a lawyer, now my dream is to come to Melbourne, my food capital & bake! You’re already following your heart which is just fabulous.

  7. Follow the dream! If your dream is to work overseas, then start planning on how you are going to manage that now. Can you apply for posts? Write to top bakeries / restaurants in London, New York, Chicago, Paris, Hong Kong etc.? Do you have any friends in particular countries that you could stay with or that could help you do some job or further training research? Do you need to work at home for six or 12 months first to save the money? Etc, etc. Believe me, once you get settled into something else, it will be harder to make the dream happen. Good luck!

    • Thanks so much Amy, it’s so great to get advice like this! It’s motivating! I will absolutely get myself together and start writing to bakeries. And you’re so right about getting comfortable and then putting aside your dreams! :-)

  8. Crystal on February 6, 2015 at 11:24 pm said:

    Hey Natasha, I was wondering, what university did you go to get your degree in culinary arts? I want to pursue baking as a career but I don’t really know which universities are good

    • Hi Crystal, good for you that you want to follow your passion! Unfortunately universities don’t offer culinary courses, nor can you get a degree in culinary arts.
      To study any form of culinary art, you need a culinary school, technical college or you have to do an apprenticeship. Most offer certificate lever qualifications, but in some cases you may get a diploma.
      Where do you live? I could advise you from there :-)

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