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    Home » Dessert

    Chocolate Mousse

    Feb 12, 2009 · Modified: Dec 5, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 19 Comments

    Jump to Recipe Print Recipe

    Chocolate Mousse - Andrea Meyers

    There is something romantic about mousse. Perhaps it's the chocolate or the combination of light airiness and rich flavor, but whatever it is I think chocolate mousse makes a perfect treat for Valentines Day or any other holiday occasion.

    The first time I made this mousse was by special request of my friend, Rose. It's her favorite dessert and she loaned me her copy of Julia Child's The Way to Cook so I could make this for her. It was the first Julia Child recipe I ever made and after tasting the rich, decadent chocolate I knew this would be my go to recipe for chocolate mousse. I decided I needed my own copy of this informative cookbook and it's now one of my favorites.

    I have made some minor modifications to suit my taste. Child's recipe calls for sweet or semisweet baking chocolate, but I use a mix of semisweet and bittersweet. She also said to put the mixing bowl on ice when whipping the cream, but I cheat and chill the bowl in the refrigerator instead. Once it's made, the mousse needs several hours to chill, so plan ahead, but it's well worth the wait. The recipe makes enough for up to eight servings, so I've included instructions to make it for two.

    RAW EGG WARNING: You should take care to use the freshest available eggs and make sure that they are stored properly.

    Chocolate Mousse - Andrea Meyers

    Chocolate Mousse - Andrea Meyers
    Print Pin

    Chocolate Mousse

    Adapted from The Way to Cook, by Julia Child.
    Prep Time15 mins
    Cook Time5 mins
    Refrigeration Time5 hrs
    Total Time5 hrs 20 mins
    Course: Dessert
    Cuisine: French
    Diet: Gluten Free, Vegetarian
    Keyword: chocolate, coffee, gluten free
    Servings: 8
    Calories: 461kcal

    Equipment

    • 2 to 3 quart pot
    • stand mixer with whisk attachment or a hand mixer and large bowl
    • extra mixing bowl, chilled (I put it in the refrigerator about 30 minutes ahead of time.)
    • serving bowls or martini glasses

    Ingredients

    • 4 ounces semisweet baking chocolate
    • 4 ounces bittersweet baking chocolate
    • ¼ cup strong coffee
    • 6 tablespoons unsalted butter (softened)
    • 3 eggs (separated, at room temperature)
    • 2 cups heavy cream (divided)
    • ¼ cup confectioners sugar (sifted)
    US Customary - Metric

    Preparation

    MOUSSE

    • Break up the chocolate into pieces and put into the pot with the coffee. Heat on low, just until the chocolate melts and can be stirred together. Add the butter and whisk it in as it melts. Beat in the egg yolks one by one. Set aside.
    • Bring the chilled bowl out and pour in 1 cup of the heavy cream. Whisk the cream until it is soft and clings to the whisk, but not stiff. Set aside.
    • In the bowl of the stand mixer (or in large bowl with hand mixer) beat the egg whites until you have soft peaks. Continue to beat while adding the confectioners sugar a spoonful at a time, until you have stiff shiny peaks.
    • Drizzle the chocolate down the sides of the bowl with the egg whites and fold them together. When they are almost blended, fold in the whipped cream.
    • Spoon into servings bowls or martini glasses. Cover and chill for several hours.

    WHIPPED CREAM

    • Chill the clean mixing bowl again. Pour in the remaining 1 cup of heavy cream. Whisk until you have soft peaks. Pipe through a pastry bag or dollop with a spoon onto the chilled mousse and serve.

    Recipe Notes

    Make It Just for Two
    • 1-½ ounces (43 g) semisweet baking chocolate
    • 1-¼ ounces (35 g) bittersweet baking chocolate
    • 1 tablespoon (20 ml) strong coffee
    • 1 ounce (2 tablespoons/28 g) unsalted butter, softened
    • 1 egg, separated, at room temperature
    • ⅔ cup (160 ml) heavy cream, divided (⅓, ⅓)
    • 1 tablespoon (11 g) confectioners sugar, sifted

    Nutrition

    Calories: 461kcal | Carbohydrates: 14g | Protein: 7g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 165mg | Sodium: 54mg | Potassium: 303mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1226IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 5mg
    Tried this recipe?Share in the comments!

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    More Mousse Recipes From Other Blogs

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    Reader Interactions

    Comments

    1. Val says

      February 12, 2009 at 4:53 pm

      mmmmmmmmousse!

      Reply
    2. Peter says

      February 12, 2009 at 5:11 pm

      I want, must have...will beg.

      Reply
    3. Ben says

      February 12, 2009 at 5:23 pm

      I don't like making anything for Valentine's day, that's the only day of the year where I can go out and not cook! LOL I love your pictures, they made me hungry for something sweet :-p

      Reply
    4. Lynda says

      February 12, 2009 at 6:42 pm

      That looks so addictive! And the picture is beautiful!

      Reply
    5. Robin says

      February 12, 2009 at 6:50 pm

      Hubby is allergic to coffee - can I make this and not include this ingredient? Will it still work?
      Thanks 🙂

      Reply
    6. Erin says

      February 12, 2009 at 8:56 pm

      This looks so rich and delicious!

      Reply
    7. lisa (dandysugar) says

      February 12, 2009 at 9:49 pm

      I love the texture of your mousse, it's so thick and creamy. A truly decadent treat. Makes me want chocolate now! Delicious!

      Reply
    8. Alisa - Frugal Foodie says

      February 12, 2009 at 10:29 pm

      I am not a chocoholic, but this really looks incredible. Another one bookmarked ... for some dairy-free fanagaling of course 😉

      Reply
    9. Andrea says

      February 12, 2009 at 10:30 pm

      Thanks! Robin, the liquid is important for the consistency of the chocolate, so if not using coffee you can use just water or a liqueur instead.

      Reply
    10. MaryBeth says

      February 12, 2009 at 11:07 pm

      This looks absolutely perfect,restaurant quality.

      Reply
    11. finsmom says

      February 13, 2009 at 12:14 am

      What a beautiful presentation! Great photos!

      Reply
    12. Carol, Simply...Gluten-free says

      February 13, 2009 at 11:35 am

      This is my first time to your blog, it is really lovely and I will be back!

      Reply
    13. MyKitchenInHalfCups says

      February 14, 2009 at 6:10 am

      That's brilliant to have it for two! I'll just have to remember to save that tablespoon of coffee from the morning.
      When I was pregnant the first time I experienced what I called my Chocolate Week. It seemed for about 10 days I just wanted to eat chocolate. That was my first time making mousse.

      Reply
    14. Gudrun says

      February 15, 2009 at 11:20 pm

      we had chocolate mousse for VDay too - I followed a recipe that cooked both the yolks and whites, which nearly led to two cooking disasters (curdled custard and overcooked sugar syrup). Fortunately, it worked out in the end.

      A good chocolate mousse is so enjoyable - thank you for sharing this much easier recipe!

      Reply
    15. Scott at Realepicurean says

      February 16, 2009 at 1:42 pm

      I haven't done many mouses before so perhaps I better practise by using this recipe?

      Reply
    16. RecipeGirl says

      February 16, 2009 at 3:12 pm

      This looks like a completely decadent and luscious dessert... the kind I'm supposed to be avoiding during my healthy lifestyle kick! I love to live vicariously through the food blogs. I can *almost* taste it!!

      Reply
    17. Lynda at TasteFood says

      February 16, 2009 at 5:20 pm

      This is satisfying my chocolate cravings. I love mousse, too. It's all about the quality of the ingredients!

      Reply
    18. Sam says

      February 22, 2009 at 2:07 pm

      Mmmm, that looks so good!

      Reply
    19. Sudeshna says

      September 12, 2009 at 3:43 pm

      While searching for a good recipe for chocolate mousse, I landed in this post. Loved the recipe and the images look so tempting.

      Reply

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