Chocolate Mousse

In my lifelong experience with chocolate mousse, thanks to my mother, two versions come to mind. One is thick and dense, almost like soft fudge. The other is like the first, but aerated with whipped cream or egg whites, or both.

My preferred version is the dense one. I mean, if you’re going to eat chocolate, eat chocolate!

This is so easy to make, and the individual servings are pretty.

Chocolate Mousse
About 8 servings
Printable recipe below

6 eggs, at room temperature
12 ounces dark chocolate
10 tablespoons unsalted butter
Splash of cognac
1/2 teaspoon espresso powder
Whipped cream to top
Chocolate curls, optional

Separate eggs, placing whites in a large bowl and the yolks in a small bowl. I go the extra mile and separate one egg at a time in a small bowl, and then continue with the remaining eggs. I still have the memory from a million years ago of accidentally having a bit of yolk in my whites, and of course the whites couldn’t be whipped. You never forget these things!

In the top of a double boiler, over hot water (not boiling), melt the chocolate and butter together, stirring constantly. Remember you are melting, not cooking.

Remove the top pan, and gradually pour the melted chocolate and butter into the egg yolks, whisking the whole time. Alternately, add one egg yolk at a time to the pan with the melted chocolate, but it needs to be off of the hot water.

Let the chocolate egg yolk mixture cool for 10-15 minutes, then stir in the cognac and coffee.

The coffee was always my mother’s trick. If you’re ever enjoying something chocolate, but it has some je ne said quoi… it’s probably coffee. It makes chocolate even more magical than it already is.

Using an electric mixer, beat the egg whites until almost stiff; you don’t want them too dry. Use a whisk or spatula to combine the whipped egg whites with the chocolate mixture. Make sure no white streaks remain.

You don’t have to be too gentle doing the folding. The mousse needs to end up dense, not fluffy. However, the egg whites prevent this mousse from being fudge!

Pour the mousse into a serving bowl, cover tightly and refrigerate for several hours or overnight before serving.

Alternatively, place the mousse in individual serving dishes, which I prefer.

To serve, add some whipped cream, if desired, as well as chocolate curls, if you’re that artsy! If you don’t want to buy Ready Whip in a can, try one of these! They work great!

I served this mousse with cookies a friend’s daughter gifted me, and they were so good with the mousse, even though they ended up looking like tortilla chips!

The mousse can be made ahead of time, but cover tightly because chocolate can absorb refrigerator odors.

I also served the mousse with sherry. Just because. The cookies went really well with the sherry, too!

64 thoughts on “Chocolate Mousse

Leave a Reply to sherry Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.