Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse. Remember, the higher the cacao percentage, the less sweet the chocolate.
Recipe information
Yield
6 Servings
Ingredients
¾
4
¼
⅛
3
6
2
Preparation
Step 1
Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
Step 2
Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.
Step 3
Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
Step 4
Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.
Step 5
Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.
Step 6
Just before serving, whisk remaining 1/4 cup cream in a small bowl to soft peaks; top each cup of mousse with a dollop of cream.
Step 7
Do Ahead: Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.
Nutrition Per Serving
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Reviews (426)
Back to TopThis came together quickly and easily. I only had about 4 ounces of regular semisweet chocolate but had some sugar free Lily's baking chips so I used that to get to the 6 ounces (used a scale) and my heavy cream did not whip up as I had hoped (probably due to being non homogenized - probably did not shake it enough prior to beating) - at any rate, even with these less than ideal components, the mousse turned out fantastic. It was far better the next day, so next time I will make it well in advance. A great do-ahead dessert, for sure. It was decadent and smooth. I think raspberries would be a great addition to this, at least on the top with the whipped cream dollop.
C. Keeling
Athens, GA
1/15/2024
I made this chocolate mousse for three kings; it came out like a dream, and everyone at home loved it. Will do this recipe again at my job as a baker to share and spread the word XD
Jonah
San juan, PR
5/9/2023
Not right, needs correction. I made this recipe exactly as prescribed and found it is seriously flawed, with the result being way too dense. Do this instead. 1) The cream is already chilled coming out of the fridge. There is no need to chil it further. In fact, everything at room temperature is better. Chocolate does not like to change temperatures. So everything starting at room temperature means less delta and better for the chocolate. Also when heating the chocolate and egg yolks, the target temperature of each should be in the 120’s, not higher. This allows the chocolate to slowly and smoothly come to room temperature, which again addresses the fact the chocolate does not like to change temperature quickly. 2) The cream provides velvety texture. The egg whites provide the fluffy texture. Therefore it is critical, not optional, to stir in the cream, and then fold in the egg whites last. This recipe has it backwards. 3). Use the same amount of egg whites as egg yolks. Do not throw away half the egg whites. The egg whites are the only thing that provide the fluffy lift, so do not compromise the quantity to half, as this recipe suggests. Look up Jean Pierre on Youtube. His technique is perfect.
Truth Teller
2/8/2023
This came out perfect! I used Onyx Coffee Labs' "Krampus" coffee, made it strong, and Guittard 48% Semi-sweet Dark Chocolate chips. Great flavor! To the other reviewers who struggled with the recipe, I recommend reading and re-reading the recipe before attempting to make it. Timing is critical when working with egg yolks, chocolate, and heat. I got the yolk mix a little too hot too quickly and had a small amount of the yolk congeal into little bits. I ran it through a strainer after adding a small amount of the melted chocolate and then discarded the strained bits. It all came together beautifully despite my slip up. T.V. 1/15/23
T.V.
Massachusetts
1/16/2023
I am eager to make his mousse. If I want to add some rum to the recipe, do I need to reduce the liquid elsewhere? Thank you Tina
Anonymous
Vermont
9/22/2022
We make this every Valentine's Day. Love IT!
Anonymous
Washington, DC
2/9/2022
Family and friends loved this chocolate mousse. I have made it several times and each time the recipe worked as described. One question though... the recipe says that the egg, espresso, salt and sugar should be wished over simmering water for about 1 minute and until it reaches 160 degrees. It takes a lot longer than 1 minute to reach the desired temperature and double the volume. In my opinion it takes about 10 minutes. I am curious to hear how long it takes others to reach the appropriate temperature. Just wish the recipe served more than 6 people. Next time I will try doubling the ingredients.
Penelope
1/17/2022