Chocolate Mocha Mousse is creamy, decadent mousse that’s full of chocolate and espresso flavor. It’s a quick, make ahead dessert that’s sure to impress!
And chocolate week continues. I posted my Chocolate Hazelnut Macarons yesterday, which were full of big chocolate flavor, and I did declare them my favorite out of the 3 chocolate recipes that I’ll be sharing with you this week. I hope that doesn’t make you think that this Chocolate Mocha Mousse is anything less than sheer chocolate ecstasy, because it’s not. It’s creamy and indulgent, deep, dark and chocolatey, with the mocha flavor intensifying the chocolate goodness.
There are a few different ways to make a delectable mousse, and I chose the classic French method, which includes using raw eggs. I used the freshest eggs possible, and they were pasteurized. You can certainly make chocolate mousse by folding melted chocolate with whipped cream, but that method won’t produce a mousse that has that ultra smooth mouth-feel that we want.
I came up with this recipe using a combination of techniques from both cooking school and a recipe that I found online for Classic Chocolate Mousse from Bon Appetit. In Bon Appetit’s recipe, I liked that the yolks are whisked all at once with the espresso and sugar in a double boiler until it reaches 160 degrees, instead of whisking the yolks in one at a time like mad until your arm is about to fall off. The bottom line is, I found an easier way to do something, and I’m all about taking little shortcuts if they don’t take away from the quality of the food. And this mousse is quality stuff. 🙂
While the yolks are cooked, the egg whites are not. Simply separate the eggs when they’re cold, and let the egg whites stand until they’re room temperature. To get them to room temperature more quickly, you can also heat them in a double boiler just until they’re lukewarm.
When whipping your egg whites, you want to whip just the whites on medium speed until frothy, then add the sugar a little at a time while the mixer is still running. Increase the speed to medium high, and whip the whites they’re stiff but still glossy. The best test is to dip the wire whip into the whites, turn it right side up, and if the whites stand straight up, they’re ready. Those fluffy, beautiful whites get folded gently into our chocolate mixture, and while it looks good enough to eat already, there’s one more thing to do. 😉
Since we’re making classic mousse, we get to go gangbusters and fold in some fresh whipped cream, too. Save about 1/2 cup for garnish, and fold the rest gently into the mousse. Now it’s creamy, rich, and everything in between. I’m not into super rich food, so while I call this a rich dessert, it’s not too rich. Which is why I love it so. 🙂
The best part about this mousse — besides the fact that it’s out of this world delicious –is that it only takes about 20-30 minutes tops to get it made and assembled into cute coffee mugs, wine glasses, or ramekins, then covered and chilled. AND you can make them a day ahead for best results, so they’re perfect for dinner parties, etc. Of course they’re perfect for Valentine’s Day, too, which is why I’m bringing this recipe to you this week. So forget the See’s candy and forget the flowers, because this year, you can say “I love you” with chocolate mousse instead. I promise that nobody is going to mind. 🙂
If you’re looking for even more chocolate recipes, give these a try:
- 4 ounces unsweetened baking chocolate, chopped finely
- ¼ cup plus 2 tablespoons granulated sugar, divided
- ¼ cup prepared espresso or coffee, cooled*
- pinch sea salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup heavy whipping cream
- grated chocolate, for garnish
- Separate the eggs while they're cold, and place the whites in the bowl of a stand mixer and allow them to come to room temperature.* Place the yolks in a medium sized heat proof bowl.
- Fill a large sauté pan with 2 inches of water. Place over the stove top and bring to a simmer. Add ¼ cup of the sugar, cooled espresso, and sea salt to the egg yolks and whisk to combine. Place in the bowl of gently simmering water, and whisk constantly until the yolks almost double in volume, and reach a temperature of 160 degrees, about 1 minute.
- Remove the bowl from heat and add the chopped chocolate, whisking until melted and fully incorporated. Set aside and allow the mixture to come to room temperature, whisking occasionally.
- Once the egg whites reach room temperature, fit a stand mixer with the whisk attachment and beat at medium speed until frothy. With the mixer still running, add the remaining 2 tablespoons of sugar a little at a time. Increase the speed to medium high and whip until stiff, glossy peaks form. When the wire whip is dipped into the whites, turned right side up and the whites stand straight up at the tip, they're ready.
- In a separate bowl, beat the heavy cream until it forms stiff peaks. Reserve ½ cup for garnish, and store covered in the refrigerator until ready to use.
- Fold the egg whites into the chocolate mixture gently, then fold in the remaining whipped cream until just incorporated. Pour into wine glasses, coffee mugs, or ramekins, cover, and chill a minimum of 2 hours, and up to one day in advance. Whisk the reserved ½ cup whipped cream briefly before serving, and garnish the mousse with the cream and grated chocolate. Enjoy!
*To bring the egg whites to room temperature more quickly, place in a heat proof bowl and heat briefly in the pan of simmering water just until lukewarm.
Recipe technique adapted from Bon Appetit's Classic Chocolate Mousse and Tante Marie Cooking School in San Francisco, CA. Mousse recipe by Flavor the Moments.