Chocolate Mousse

Chocolate Mousse is a classic French dessert that always inspires applause. This is an ideal dessert for dinner parties, not only because of it’s elegance, but also because it can be prepared several hours, or even a day in advance.

4 ounces of quality semi-sweet chocolate, or 6 ounces for an extra chocolaty mousse (Ghiradelli Semi-Sweet is a good choice)
4 eggs, room temperature
2 tablespoons coffee-flavored liqueur (substitute 3 tablespoons strongly brewed coffee, if prefered)
1/2 cup heavy whipping cream
mini chocolate chips or chocolate curls for garnish, if desired
sweetened whipped cream for garnish, if desired

Separate egg whites and yolks into two bowls and set aside. Melt chocolate in a double boiler, stirring occasionally until smooth. Remove from heat. Slowly stir in coffee-flavored liqueur until well combined. Beat in egg yolks. Let mixture cool completely.

Meanwhile, beat the heavy cream with an electric mixer in a medium-sized bowl or in a food processor until soft peaks form (about 5-6 minutes). In another medium size bowl, with clean beaters, beat the egg whites until soft peaks form (about 3-4 minutes).

To check for soft peaks, lift the beaters out of the egg whites. If they start to form when you lift the beaters, but immediately melt back into the whites, beat a bit more, checking every 30 seconds or so.

Gently fold the whipped cream into the cooled chocolate mixture until thoroughly combined. Carefully fold the egg whites into chocolate mixture stirring gently until mixture is well combined. Spoon mixture into dessert dishes. Cover and chill in the refrigerator for at least 2 hours before serving. Garnish with chocolate chips or curls and sweetened whipped cream before serving, if desired.

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