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.
Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
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.
Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
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.
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.
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.
Do Ahead: Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.
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Just made this tonight. Have tried other recipes in the past that didn't work out but this was awesome! Very luscious and pretty easy to make. Would ask recipe maker why adding espresso to yolks so soon because you can't tell the color that way, but i used a thermometer (thanks for that specific tip!). Next time i would add hot espresso to the chocolate right before the yolks mixture I think. Finally I have a go-to mousse recipe. PS I agree with other that you can taste the coffee a bit, and that's just fine with me. Going to look into flavoring it in other ways (hazelnut) to make it my own!
San José, CA
I am unable to give this 1 star?!?!? This recipe sucks!! It does NOT come together quickly. The chocolate doesn't adequately melt per instructions. The peaks didn't form. Lots of money wasted on a final product that wasn't nearly as chocolatey or decadent as the pictures or the description. I am not a novice baker. So frustrating. Find a better recipe folks.
I love how quick and easy it is to bring this thing together, it's a great last-minute crowd pleaser. I've made it twice now, with rave reviews from friends and family who have tried it. Oh, and I would definitely suggest pairing the mousse with some sliced strawberries for serving, the sweetness nicely complements the depth of the chocolate :)
St. John's, NL
@ANONYMOUS MILWAUKEE, WISCONSIN 10/20/19 - You don't cook the egg whites in this recipe - only the yokes. Looks like you're not perfect either. Stop being mean to other people on here. This is my go-to recipe. Different chocolates have to lead to different levels of success of fluffiness. I've tried heating the egg whites to 160 degrees as some meringues call for and I've tried using gelatin. I've also tried adding cream of tartar to help the egg whites hold up, which I highly recommend. It generally has a nice mouthfeel. I'm trying to recreate my favorite local restaurant mousse at home and this isn't as airy and fluffy as what I'm trying to get. A little spiced rum really helps the flavor.
I’ve made this chocolate mousse several times now, and without fail it is always delicious. It isn’t too technical, so a beginner or somebody with less experience would be able to manage it alright. The end result is a super flavorful, rich chocolate dessert that is great for when you have guests (or just for yourself).
First time making mousse. Decadent but so light. Followed recipe and like the review before, it appeared that it wasnt coming together when I folded in the egg whites but I kept moving ahead and it all came together beautifully. I topped with a dollop of whipped cream to balance out the chocolate--I'm not really a chocolate lover. But who can say no to chocolate mousse--that light, airy texture is irresistible. Will def make again, for guests for sure.
An exquisite recipe. I used Moser Roth 70% cocoa from ALDI and it was delicious! Obviously when you are working with only a few ingredients, quality is a MUST. The chocolate I use is a hidden gem: cheaper but better than any other chocolate I’ve had from a grocery store! I’ve made this recipe many times and have never had a problem with it setting or not tasting absolutely perfect. Just follow the recipe...😉
Dreamy and Decadent. It was relatively easy for such a fancy little treat. It turned out enjoyably rich with Ghirardelli Extra Bittersweet baking chocolate. I over whipped my egg whites but the consistency of the end product was still great. Next time I might experiment by adding a little almond or hazelnut extract or trying a white chocolate version. :)
truly delicious! semisweet chocolate chips also work if you don't have any darker chocolate on hand. I didn't have any strong coffee, so I used espresso powder. It turned out great, but that did give it some texturally unnoticeable grains of undissolved powder, that were not perceptible to the tongue but were visible, similar to when using vanilla bean. If I could do it again, I would strain the espresso mixture through a coffee filter. However, this was an absolutely delicious recipe!! the coffee flavor made the chocolate taste more... well... chocolatey! The only difficult part of this process was whisking the egg yolk mixture above the water. If I had used a bigger bowl, it may not have been a problem, but my water really wanted to boil over in my smallish pot. This is definitely an easy and tasty recipe!
First time: after adding the chocolate, the mixture was not smooth, very gelatinous and after 7 minutes of sitting on the counter, the oils had separated from the mixture (fail) Second time: chopped chocolate much finer and cooked egg mixture less (thermometer only got up to 140, probably broken anyways) . At first I thought i had failed again, the mixture was very thick and almost becoming gelatinous, but I decided to push through and fold in egg whites. Very difficult at first as they were not coming together, but it eventually worked! Folded in whipped cream with slight difficulty but eventually it all evened out and tasted good. TLDR: if it seems like its going wrong, KEEP GOING! Chocolate mixture will be very thick and at first won’t combine with egg whites, but keep folding and you’ll get there.
Great recipe! This is the first chocolate mousse I have ever made and this recipe is a keeper. I have made it at several dinner parties and gatherings and everyone raved about it. Perfect finish to a great meal.
@Anonymous 8/23/19 and Anonymous 01/08/18 I am going to scold you both for the low reviews you’ve given this recipe! At Anonymous 8/23/19 common sense would tell you that since you’re working with poultry (egg whites) that 160 degrees would be Fahrenheit to kill off Salmonella! If this person was talking in Celsius it would have been 71.111. Does it really kill you to use your brain to do some math? But you’re quick to review because you have this false sense of entitlement that everything needs to be handed right to you! At Anonymous 01/08/18, if you use low quality ingredients, like imitation chocolate expect what you put into it. Again the review is on how well you’ve done on the task of making mousse, and according to your 2 star rating it sounds like you suck at it. Stick with the instant mousse if you’re gonna be skimping on the ingredients. It’s truly unfortunate that these star ratings are being used inappropriately to knock down the owner of the recipe and not the users of the recipe. It’s not the owners fault that there’s both stupid and cheap tight wads out there desecrating their recipe.
Is it 160 Celsius or Fahrenheit? Thank you
I was requested to make mousse, this was simple, easy and came out perfectly. Served with fresh raspberries. I mixed semisweet and bittersweet chocolate to keep this from being overly sweet.
Such a good recipe! Had never made chocolate mousse before and it came out perfect, so light and airy.