Fluffy Chocolate Mousse

While growing up in my mother’s house, I was familiar with two varieties of chocolate mousse. One, made with butter, is dense and almost fudge-like. This is the other recipe – a fluffier, almost meringue-textured mousse.

I always thought I preferred the dense version, made with lovely dark chocolate, until I recently made this one. And it made me reconsider.

This is like the inside of a 3 Musketeer bar!

The funny thing is, my husband thought the same thing, so the next time I make a mousse (in 15 years?!) it will be this recipe.

Fluffy Chocolate Mousse
Serves 6

4 ounces unsweetened chocolate
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 scant cup white sugar, divided
5 egg yolks
1/8 teaspoon salt
1 tablespoon cognac
1/2 teaspoon powdered espresso
1 2/3 cup heavy cream

Melt the chocolate in a double boiler over hot water gradually just until melted. Let cool.

In a large bowl, with electric mixer at high speed, beat egg whites with cream of tartar until soft peaks form. Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating well after each addition; continue to beat until stiff peaks form.

In a small bowl, with same beaters, beat egg yolks with salt until thick and lemon colored. Gradually add remaining 1/4 cup sugar, beating well.

Gradually beat in strong coffee or cognac and melted chocolate until mixture is smooth.

Beat heavy cream until stiff peaks form. Fold the whipped cream and the egg whites together gently, then fold into the chocolate mixture, until no streaks remain. Turn the mousse in a 2 quart serving dish, or 6 individual serving bowls, spreading the top evenly.

Refrigerate for 24 hours before serving chilled or at room temperature.

If desired, serve each with a fun cookie.

This mousse has one of those textures that you just want to jump into! Soft, fluffy, creamy, chocolate-flavored, all with a meringue-like softness!

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