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Chocolate Mousse

Decadent, silky and super super chocolaty! This chocolate mousse is perfect for Valentine’s Day or for anyone with a deep abiding love for chocolate.

Ingredients

  • ½ c or 115g heavy cream
  • 6 oz or 170g bittersweet chocolate
  • 3 T or 60g unsalted butter
  • 3 T whiskey or rum
  • 3 yolks
  • 3 Tbsp coffee
  • 3 Tbsp or 40g sugar
  • 3 egg whites
  • 1 tsp vinegar
  • ¼ c or 50g sugar

Instructions

Whipped Cream

  • While cream until very soft peaks, stick in the fridge.

Chocolate

  • Melt chocolate and butter together.
  • Start to break with the liquor.
  • Set to the side.

Whipped Yolks

  • Combine yolks, coffee and sugar.
  • Whisking continuously cook over a Bain marie until thick ribbons form.
  • Take from the heat and continue to break the chocolate.
  • Keep adding the yolk floof until chocolate comes together and is thick/shiny/glossy/happy.

Meringue

  • Whip egg whites and vinegar until foamy.
  • Add the sugar a bit at a time
  • Whip until semi-stiff peaks.

Put it all together

  • Fold the meringue to the chocolate by thirds making sure there are no streak or spots between additions.
  • Once all the meringue is in begin adding in the whipped cream in the same way.
  • Pour into serving container/bowls/glasses and let set in the fridge for at least 4 hours or overnight.
  • Enjoy with softly whipped cream.