5/28/2025
Chocolate Mocha Mousse
Dress up this simple chocolate mousse by serving it in prebaked tartlet shells. Or, fill prepared individual chocolate cups with the mousse and top with whipped cream or broken cookies.
Ingredients:
- 20 oz. semisweet chocolate, finely chopped
- 3 cups heavy cream, chilled
- 6 Eggs, separated
- 1½ cup sugar
- 1 oz. Espresso, cool
- 1 tsp. vanilla extract (optional)
Directions:
Melt the chocolate
Put the chocolate in the top of a double boiler and place it over but not touching barely simmering water in the bottom pan. Heat, stirring often, until the chocolate melts. Scrape the melted chocolate into a large bowl and set aside.
Separate Eggs and Whip
In a large bowl, beat together the espresso and egg yolks over simmering water until ribbon stage. Beat egg whites in a stand mix and add ½ cup of sugar slowly to prevent graininess.
Whip the cream
In a large bowl, using an electric mixer, beat together the cream, remaining sugar and vanilla on medium-high speed until firm peaks form.
Finish the mousse
Fold egg yolk into chocolate until blended. Add whipped egg whites until blended. Fold in about one-third of the whipped cream into the chocolate until smooth. Using a rubber spatula, fold the remaining whipped cream into the chocolate mixture. Divide the mousse between individual goblets or bowls. Cover and refrigerate for at least 2 hours or up to overnight. Serve cold. Serves 6 - 8.