Don’t you just love chocolate mousse? It tastes whipped, light, and airy, yet full of rich chocolate flavor…
This mousse is extra special, because it has delicious chocolate mousse on the bottom, fluffy whipped cream on the top. And it has a pretty chocolate drizzle.
Every spoonful contains a delicious mix of the two vanilla and chocolate flavors.
If you’ve never made mousse before, try out this recipe. Mousse-making can be a bit intimidating for some because it is a bit of an involved process: there’s egg-whipping, chocolate-melting, meringue-folding.
This recipe clearly outlines everything that you have to do in the most concise way possible, so you should have no problem following along and end up with results just as great as in these pictures, or better!
You can get creative with these cups, titling them to make different patterns with the mousse, or by finding cute ways to garnish them.
And, of course, the end result is amazing and lasts about a week, so you should have no problem finishing these wonderful treats!
- 6 ounces bittersweet chocolate, chopped
- ¼ cup strong coffee or espresso
- 12 tablespoons butter, cubed
- 4 eggs, separated
- ½ cup sugar
- 1 tsp vanilla extract
- dash of salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ tsp vanilla extract
- Melted chocolate or chocolate chips or chocolate sprinkles
- 1. For the Chocolate Mousse: Set aside a large bowl, half-filled with ice water. Next, combine chocolate and coffee in a heatproof bowl. Set over a saucepan with water, and melt the two double-boiler style. Remove from heat and slowly add butter, mixing to combine.
- 2. In another heatproof bowl, beat egg yolks and ¼ cup sugar until thick and pale yellow. Place this over a saucepan with simmering water and continue to mix for about 3 minutes, until mixture becomes foamy. Place this bowl in the ice water bowl and continue whisking until mixture has cooled and is very thick, about 4 minutes. Fold in chocolate mixture to the yolk mixture.
- 3. In the bowl of a standing mixture, place the egg whites and whip. Add the other ¼ cup sugar and vanilla and continue whipping until stiff peaks form.
- 4. Add some of the egg whites to the chocolate mixture, then fold in the rest of the egg whites.
- 5. Spoon your chocolate mousse into your mousse cups and refrigerate until firm.
- 6. For the whipped cream: In the bowl of a standing mixer, whip the heavy cream, sugar, and vanilla together. Whip just until cream forms stiff peaks; do not over-whip.
- 7. Once chocolate mousse is firm, top your mousse cups with this whipped cream. Garnish with chocolate of your choice.
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