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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
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 : )
I want to serve this in individual crusts. What recipe do you recommend for that? My sweet tart crust recipe turns too dense, but my waffle recipe is too fragile. A lady brought them to a buffet in France as individual servings in a shell and they were great on a buffet table. No spoons or dishes to clean up, and easy to grab. Hope you can help!
No idea. Your guess is as good as mine. ~Elise
I strongly suggest using medium roasted coffee for this recipe, because a shot of espresso in such little chocolate can be a bit overwhelming.
Also, I’ve made my own take on this recipe. You can easily leave up to 1 1/2 ounces of the chocolate out and replace with raspberry coulis, or my favorite, maple syrup. It will add a hint of flavour that will change the boring usual chocolate taste.
I just made this recipe and followed the directions exactly. I have an espresso machine at home so i brewed a shot of espresso which turned out to be exactly 2 TBSP. When I went to lick the bowl to taste it all I could taste was the coffee. I can’t even detect the chocolate. I am a huge coffee lover so I don’t find coffee flavor offensive at all. However I know my kids won’t eat this. Way too strong on the coffee. Next time I will leave it out.
I love chocolate mousse. I can’t believe how easy this was to make. Thank you so much.
2 questions: Do I need to use coffee in the recipe? Also, does this recipe call for ground coffee beans or actual drinking coffee?
Coffee greatly enhances the flavor of this mousse. It doesn’t make it taste like coffee, but just intensifies the chocolate flavor. You can go without it of course, but you will be missing out. The recipe calls for liquid espresso, or strong drinking coffee, not the beans. ~Elise
All I can say is WWWOWWWWWWWWWW!!!!!!!!!!!!!!!!!
I followed the recipe to THE letter, and I would NOT change a thing.