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.
- 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
- 4 ounces semisweet baking chocolate
- 4 ounces bittersweet baking chocolate
- 1/4 cup strong coffee
- 6 tablespoons unsalted butter, softened
- 3 eggs (separated, at room temperature)
- 2 cups heavy cream, divided
- 1/4 cup confectioners sugar, sifted
- 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.
- 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.
- 1-1/2 ounces (43 g) semisweet baking chocolate
- 1-1/4 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
- 2/3 cup (160 ml) heavy cream, divided (1/3, 1/3)
- 1 tablespoon (11 g) confectioners sugar, sifted