Dark Chocolate Mousse



  1. In a saucepan, dissolve sugar in coffee over medium heat. Set aside.
  2. In the top of a double boiler over hot (but not simmering) water, melt the chocolate, stirring constantly, until smooth. When completely melted, whisk in the 4 tbsp of whipping cream and the coffee-sugar mixture. Stir until smooth. Remove from heat and allow to cool.
  3. In a separate bowl, beat egg whites to soft peaks. Gently fold in 1/2 cup of the chocolate mixture into the bowl of egg whites. Then, pour this entire mixture back into the original chocolate mixture, folding gently.
  4. In a separate bowl, beat 1 1/2c chilled whipping cream to soft peaks. Fold in gently to the chocolate mixture until totally mixed.
  5. Pour mousse into a large serving bowl, or 8 individual dessert glasses. Chill for 4 hours before serving. Delicious garnished with mint leaves and fresh raspberries!

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