Chocolate Mocha Mousse
Chocolate Mocha Mousse is creamy, decadent chocolate mousse recipe that’s full of chocolate and espresso flavor. It’s a quick, no-bake 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.
Chocolate Mocha Mousse
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 Chocolate Mocha 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 this chocolate mocha mousse is 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. 🙂
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Serving Size: 1
Amount Per Serving: Calories: 296 Total Fat: 24g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 158mg Sodium: 85mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 8g