Chocolate Mousse

Name: Chocolate Mousse
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 -6
Ingredients: 4½ oz bittersweet chocolate; 2 tbsp unsalted butter; 2 tbsp espresso or very strong coffee; 1 cup very cold heavy cream; 3 large eggs; 1 tbsp white sugar

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4 -6
Course
Dessert

Chocolate Mousse

Jayce Robertson

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

4½ oz bittersweet chocolate chopped
2 tbsp unsalted butter diced
2 tbsp espresso or very strong coffee
1 cup very cold heavy cream
3 large eggs separated
1 tbsp white sugar

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Instructions

Using a hand mixer, whip the heavy cream to soft peaks, then place it into the refrigerator immediately.
Combine the chopped bittersweet chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
Remove from the heat and let the chocolate mixture cool until it is just slightly warmer than body temperature. To test, dab a bit of chocolate on your bottom lip. It should feel warm but not hot. If it is too cool, the mixture will seize when the other ingredients are added.
While the melted chocolate is cooling slightly, whip the egg whites in a medium bowl with the hand mixer until they are foamy and beginning to hold a shape.
Sprinkle in the white sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks and mix well until shiny.
Gently stir in about one-third of the whipped cream.
Fold in half of the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into individual dishes or a large serving bowl. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serve topped with whipped cream, chocolate shavings, and fresh raspberries. Enjoy!