Chocolate Mousse

Posted by on Mar 6, 2014 | Comments Off on Chocolate Mousse


6 ounces semisweet or bittersweet chocolate, coarsely chopped or broken in pieces
4 TBSP butter
1 tsp pure vanilla extract
2 TBSP strong coffee (brewed) —OR— 4 tsps light rum or brandy
4 large eggs, separated
2 TBSP natural sugar
1/2 cup heavy cream

  • Melt chocolate in a double boiler (or simulated double boiler – see below).
  • Whisk butter into melted chocolate, 1 TBSP at a time.
  • Stir in salt, vanilla and coffee (or rum/brandy) until completely incorporated.
  • Whisk in yolks one at a time, making sure that each is fully incorporated before adding the next.
  • Set chocolate mixture aside.
  • Stir egg whites in a clean mixing bowl set over saucepan of hot water until slightly warm — 1 to 2 mins.
  • Remove bowl from saucepan and beat with electric mixer set at medium speed until soft peaks form.
  • Raise mixer speed to high and slowly add sugar, again, beating to soft peaks.
  • Whisk a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites.
  • Whip cream to soft peaks and gently fold into mousse.
  • Spoon portions of mousse into six to eight individual serving dishes or goblets; cover and refrigerate for at least 2 hours (and up to 24 hours).
  • Serve with additional whipped cream if desired.



~  You don’t necessarily need an “official” double boiler to make this (personally, I don’t have one).  You just need a small pot of boiling water on the bottom, and a larger pot that will sit securely on top (in which you would place the chocolate).  Of course, since the pots are not “locked” together the way a real double boiler would be, please be careful that the pot on top doesn’t tip.

~  After 24 hours of refrigeration, the flavor and texture will begin to deteriorate, so it’s best to consume within that time period.

~  Personally, I’m not a big chocolate fan, so can really take or leave desserts like this, but I had never tried to make mousse before and wanted to give it a go.  The kids (of course) really liked it  =)

~  Use a gluten free vanilla extract if necessary to keep this recipe gluten free.

~  Adapted from “The Best Recipe” cookbook.

Beaten egg whites:


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