This easy chocolate mousse recipe is a perfect special occasion dessert! The presentation and taste is reminiscent of what an expensive restaurant would serve but at a fraction of the cost.
Chocolate Mousse
1/2 cup semi-sweet chocolate chips
2 tbsp. brewed coffee
2 large egg yolks, beaten
1/4 tsp. salt
1 tbsp. vanilla
1 pint (16 oz.) heavy whipping cream
2 tbsp. sugar
Optional toppings: whipped cream (recipe below), raspberries, chocolate shavings, mini chocolate chips, etc.
In a 2-qt. or smaller saucepan, combine chocolate chips and brewed coffee. Melt over low heat stirring until smooth. Meanwhile, stir together beaten egg yolks and salt. Gradually whisk 1 tablespoon of the warm chocolate mixture into the egg mixture. Return all to saucepan, stirring constantly. Cook and stir over medium-low heat for 2 minutes until slightly thickened. Remove from heat, and stir in the vanilla. Stir occasionally until completely cooled.
In a 2-qt. or smaller saucepan, combine chocolate chips and brewed coffee. Melt over low heat stirring until smooth. Meanwhile, stir together beaten egg yolks and salt. Gradually whisk 1 tablespoon of the warm chocolate mixture into the egg mixture. Return all to saucepan, stirring constantly. Cook and stir over medium-low heat for 2 minutes until slightly thickened. Remove from heat, and stir in the vanilla. Stir occasionally until completely cooled.
Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes. Pour 1 cup of the whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails. Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks. (See whipped cream 101 below.) Gently fold the cooled chocolate mixture into the whipped cream with a spatula making sure that there are no streaks of whipped cream or chocolate.
Distribute the mousse between 4, 4- to 6-oz. ramekins. Cover and refrigerate for at least 2 hours up to 2 days. Garnish with desired toppings before serving.
Easy Whipped Cream
1/2 cup heavy whipping cream
1/2 cup heavy whipping cream
1 tbsp. + 1/2 tsp. sugar
Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes. Pour whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails. Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks.
Whipped Cream 101: Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails. The longer you whip, the thicker and more noticeable these trails become. Most recipes call for either soft or stiff peaks. For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound. For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted. For a great visual guide, click here.
Click here for printable format
Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes. Pour whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails. Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks.
Whipped Cream 101: Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails. The longer you whip, the thicker and more noticeable these trails become. Most recipes call for either soft or stiff peaks. For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound. For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted. For a great visual guide, click here.
Click here for printable format
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