Dark Chocolate Mousse is a classic dessert for a reason. It’s rich and decadent yet impossibly light and dreamy. This recipe features a combination of unsweetened chocolate and espresso to create a layered and deeply intense flavor that perfectly compliments the smooth and buttery cream. The airy texture is created by whipping both heavy cream and egg whites.
This delicious recipe is worthy of any special occasion. Valentine’s Day, I’m looking at you! Date night at home? You bet. Your birthday is calling for a treat that isn’t dry and crumbly cake? This mousse is up for the job. Okay, you get the point. I’ll stop talking, and we can get right into the recipe!
Ingredients
1/2 cup heavy whipping cream
3 large eggs
4 tbsp granulated sugar
2.5 oz unsweetened baking chocolate
¼ cup strong coffee or espresso
Directions
- Set up a double boiler. Fill the bottom half of a double boiler with water until just below contact with the top half of the boiler. Bring to medium-high heat.
- Separate egg yolks from the whites and set aside the whites. Add egg yolks, coffee, and 3 tablespoons of sugar to the top of the double boiler and whisk continuously until mixture has reached the temp of 160 degrees Fahrenheit.
- Remove from heat and add chocolate. Stir until chocolate has melted and is incorporated. Set aside to cool to room temp.
- Whip heavy cream to stiff peaks. Set aside. Whip egg whites to soft peaks. Add remaining one tablespoon of sugar and whip to stiff peaks. Fold the eggs whites into the room temperature chocolate mixture to incorporate.
- Add whipped cream to the mixture and stir until combined. Separate into 4-6 small serving bowls or glasses. Refrigerate until set, at least 2 hours.
- Enjoy this Dark Chocolate Mousse chilled with optional additional whipped cream or chocolate shavings.
Dark Chocolate Mousse
Dark Chocolate Mousse is a classic dessert for a reason. It’s rich and decadent yet impossibly light and dreamy. This recipe features a combination of unsweetened chocolate and espresso to create a layered and deeply intense flavor that perfectly compliments the smooth and buttery cream. The airy texture is created by whipping both heavy cream and egg whites.
Ingredients
- 1/2 cup heavy whipping cream
- 3 large eggs
- 4 tbsp granulated sugar
- 2.5 oz unsweetened baking chocolate
- ¼ cup strong coffee or espresso
Instructions
- Set up a double boiler. Fill the bottom half of a double boiler with water until just below contact with the top half of the boiler. Bring to medium-high heat.
- Separate egg yolks from the whites and set aside the whites. Add egg yolks, coffee, and 3 tablespoons of sugar to the top of the double boiler and whisk continuously until mixture has reached the temp of 160 degrees Fahrenheit.
- Remove from heat and add chocolate. Stir until chocolate has melted and is incorporated. Set aside to cool to room temp.
- Whip heavy cream to stiff peaks. Set aside. Whip egg whites to soft peaks. Add remaining one tablespoon of sugar and whip to stiff peaks. Fold the eggs whites into the room temperature chocolate mixture to incorporate.
- Add whipped cream to the mixture and stir until combined. Separate into 4-6 small serving bowls or glasses. Refrigerate until set, at least 2 hours.
- Enjoy this Dark Chocolate Mousse chilled with optional additional whipped cream or chocolate shavings.
Nutrition Information
Yield 4Amount Per Serving Calories 315Total Fat 25gSaturated Fat 14gCholesterol 179mgSodium 57mgCarbohydrates 18gFiber 3gSugar 13gProtein 7g
Nutrition information isn’t always accurate.
