Classic Chocolate Mousse

Classic Chocolate Mousse

Recipe by Jade


Prep time


Cooking time






  • For the Chocolate Mousse:

  • 4 large eggs

  • 6 oz bittersweet chocolate coarsely chopped or broken up

  • 6 oz unsalted butter cubed

  • 1/4 cup strongly brewed coffee or espresso

  • 1/2 cup + 1 Tbsp granulated sugar divided

  • 1 tsp vanilla extract

  • For the Toppings:

  • 1 cup heavy whipping cream

  • 1 Tbsp granulated sugar

  • 1/2 tsp vanilla extract

  • 1 Tbsp chocolate shavings

  • 16 raspberries


  • How to Make Chocolate Mousse:
  • In a medium heat-proof mixing bowl, combine 6 oz chopped chocolate, 6 oz butter, 1/4 cup coffee. Heat a medium saucepan with 2-inches of water to a boil. Place your bowl with chocolate over a saucepan of simmering water so the bowl over the steam and not touching the water. Stir until chocolate is melted and smooth. Remove from heat and set aside.
  • Separate eggs and put 4 yolks in a large heat-proof mixing bowl with 1/2 cup sugar and 1 tsp vanilla extract. Whisk to combine. Place bowl over the saucepan of boiling water, and whisk until thickened, hot to the touch and lightened in color. Remove from heat. Use a spatula to stir chocolate mixture into the egg mixture, mixing until blended.
  • Place 4 whites in a third medium bowl. Beat until foamy. Gradually add 1 Tbsp sugar and continue beating until medium peaks form. Fold egg whites into the batter one third at a time, fully incorporating between each addition. Once all egg whites are in, stop folding when mousse is smooth and even in color.
  • Divide mousse between 8 (4oz) ramekins, cover and refrigerate at least 2 hours or ideally overnight.
  • How to Make Whipped Cream and Assembly:
  • In a medium bowl, beat together heavy cream with 1 Tbsp sugar and 1/2 tsp vanilla extract on medium/high speed until soft peaks form.
  • Spoon generous dollops of whipped cream over chilled chocolate mousse cups and top with shaved chocolate and raspberries.
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