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Dark Chocolate Mousse topped with whipped cream - christmas desserts

Chocolate Mousse

This will make 6¾ cup servings.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Jacqueline


  • 4 oz semi-sweet chopped
  • 2 oz bittersweet chocolate chopped
  • 4 eggs separated
  • 3 T espresso or strong brewed coffee
  • 2 T sugar
  • 3 T butter
  • pinch salt
  • 2 cups cream divided
  • 1 T powdered sugar


  • Bring 2" of water to a simmer in a medium saucepan. Set a bowl on top and add the chocolate, egg yolks, coffee, sugar, butter and salt. Stir together until melted and mixture has thickened and increased in volume. Set aside and cool to room temperature.
  • In a separate bowl, use an electric hand mixer to whip the eggs to stiff peaks.
  • In another bowl, whip 1 cup of the cream to stiff peaks.
  • Fold ½ of the egg whites gently into the chocolate, then half of the cream. Repeat with the remaining egg whites and cream.
  • Divide the mousse between serving dishes and refrigerate until firm.
  • Whip the remaining cream with the powdered sugar to soft peaks. Top the mousse, if desired.