Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
The coffee, is it power or liquid. I am not a mind reader.
Hi Patricia, good thing I am a mind reader, because I can tell you are a bit peeved. Never fear! This recipe calls for brewed coffee, but you may certainly use instant coffee or instant espresso to make the 2 tablespoons of very strong coffee called for. Cheers!
You are so nice in the response to such a rude comment. Thank you for a great recipe :)
Very rude not sure I would have been as nice.
The recipe did read
… 2 tablespoons BREWED…
Amazing! I have better sweet, so I mixed semi sweet and unsweetened. I also added a little extra espresso holy moly what a recipe!
Love it. I make a quadruple batch every month or so and share with neighbors. They love it and if it has been too long they ask when the next batch is coming.
What fortunate neighbors you have, Daryl! And it is so delightful to have an appreciative audience to share with, too.
I just made your mousse recipe. I got mixed up on adding the whipped cream and the beaten egg whites. I folded the whipped cream into the beaten egg whites….then folded all into the chocolate mixture. I realize now that’s not what you advised. However, I think it turned out amazing and I don’t think we are going to wait the 8 hours to eat it!! Thank you!
Thanks for sharing this recipe – the flavors are great.
However, I feel there needs to be a bit more detail in regards to the most critical steps of the recipe – that is – when the chocolate mixture is removed from heat so that it can cool down so it is “cool to the touch” so that egg yolks can be added. This is the “make or break step” of the entire recipe and not enough detail is provided.
I have made chocolate mousse many times and struggle with this step. Add the yolks too early and they will cook, too late, and the chocolate mixture cools and sets up too early yielding a non-homogenous mousse mixture with little brown chocolate flecks in the mousse. Still tastes good, mind you, but lacks the desired silky consistency.
Thus, more detailed instruction/tips would be helpful for this part of the recipe.
Simply saying to wait for the chocolate to be “cool to the touch” is too vague in my opinion. Would be nice to have more specifics. . . is the time off the heat 1 minute, 5 minutes, 15 minutes??? Better yet, is there a temperature range I can aim for so that I can use a thermometer and be more accurate?
There are a lot of variables that can influence this process so knowing what temperature range to allow the chocolate to cool to would be very helpful.
Aside from the desire for greater detail in the recipe instructions, the flavors are great. The coffee does boost the intensity of the chocolate flavor. However, mousse is great without it as well. . .just personal preference.
Thanks again for sharing!
Hi, Mike! Thanks for your feedback on this recipe! We’ll revisit it, keeping your suggestions in mind.
Thank you for sharing a great recipe I made it today in preparation for a dinner celebration tomorrow. I sampled one and tasted great.
Best chocolate mousse! this is my go to recipe to impress with desert. It’s my FIL’s fave! It’s a bit bitter, but that’s how we like it
my husband informed me that today was chocolate mousse day. It was his hint that he would like me to make some. I followed the recipe as is but since I can’t stand the taste or smell of coffee I used two teaspoons vanilla. It turned out great. I really like the ease of makng this recipe. This is definitely a desert that I will make once again. Thanks for the great recipe.
can i skip the eggs and make an egg-less chocolate mousse?
not with this recipe
Is it safe to make this recipe do to the raw eggs?
Hi, Rachel! Emma, managing editor for Simply Recipes, here! Although this is the traditional way to make mousse, there is some risk with consuming raw or undercooked eggs. You’ll need to determine your own comfort level with raw eggs, and it’s important to take special care when serving this dish to the young, the elderly, pregnant women, or people with compromised immune systems.
I tried the recipe and used Guttard’s super-dark chocolate. It was out of this world!
I just finished making this mousse – so amazing! What a wonderful recipe…perfect as-is. Thanks!!
This was easy to make. I used my crockpot to melt the chocolate and its large bowl came in handy to mix everything since I tripled the recipe. This recipe was gluten free.
The mousse was great. This is the 3rd time i tried to make chocolate mousse and this time I got it right! Thanks for this recipe.
Can I use instant coffee dilute with a little water if espresso is not available?
Can you use this recipe if you don’t use coffee or espresso?
Yes. The coffee just enhances the flavor of the chocolate. You don’t have to have it, and if you don’t, your mousse will simply not taste as chocolate-y as it could. ~Elise
Awesome recipe! I have never made anything like this and i am not an avid cooker, baker, or anything of the sort. I dont own an electric mixer, i didnt know what “folding” the egg whites meant, and i have never beat egg whites or heavy cream to make whipped cream. Nevertheless, i just made this mousse and it is incredible and was super easy to make. It definitely competes with the best chocolate mousse that i have had in restaurants, and i have had it often. I just read above that i was supposed to add actual liquid espresso instead of the grounds, but it tastes great with the grounds, you dont notice the texture at all, and it looks nice because you can see the little black specks in the mousse. I definitely recommend this recipe for any first-timers and for all chocolate mousse lovers. I used about 3/4 of 60% dark chocolate and 1/4 of 70% dark chocolate (both ghirardelli). Next time i think ill try it with all 70% to make it even darker. Thanks for a great recipe.
Do you add espresso coffee “grounds” or actual espresso coffee? No one clarifies that I can see. I’m making this tonight and don’t want to mess up.
The actual espresso. You could also use a pinch of instant espresso. But it’s easier to find liquid, drinkable espresso than the instant kind. The quantities are for the drinkable liquid. ~Elise
We added actual Espresso Grounds rather than Liquid. Thinking that is what the recipe said use. The mousse recipe came out fine. Ha!
Your mousse must had had a very notable texture, Robbie!
Good recipe, but very dark. Could use a bit of sugar. For the dark chocoholic…
I made this recipe for 32 people by multiplying by 6! Except for trying to lift pots and fold in it worked. My husband helped with that. I followed the instructions using Trader Joes’s chocolate and Starbucks espresso (6 oz and no one really knew there was coffee in it) Everyone wanted the recipe so you will have many hits on this site. I would not advise using more than the called for 18 eggs and quart and a half of heavy cream because as each mixer bowlfull came to peaks it was over the top. I will definitely make this again–in smaller quantities!
fabulous desert! I made this for Valentines Day and it came out perfectly. I waited for the chocolate to cool and made sure the yolks were room temperature before stirring in. Still, I got nervous after putting in the yolks and the chocolate looked weird and greasy. (i think this was normal) but when /I folded everything in everything mixed like a dream and tasted even better! cheers : )