Wednesday, March 20, 2013

A Chocolate Moussetache

So. I decided to make something unusual for me, and that I've never ever made before! Gotta take some risks sometimes ;) Chocolate Mousse! I found some recipes and a lot of them had rum in it, which sounds AMAZING and I totally would if I had it on hand, but since I didn't, I did a different one. It worked out well! I think the consistency could have been a little more fluffy, but I will definitely make it again. This is a great, basic, classic mousse recipe. Nothing super fancy, but a delicious, incredible dessert. I also love it, because it has such a perfect amount of coffee, subtle yet you can still definitely taste it. I also like that you can dish out the amount you want, so it can just be a little spoonful or a good dish of it if you are really craving something sweet. Timing and details is very important though. You have to be dedicated and focused on making this, cant be distracted otherwise things will burn and not blend well together. Alright without further ado, here it is! But first, some pics of how mine turned out. xoxo


  • 4 1/2 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons (1 ounce) unsalted butter, diced
  • 2 tablespoons espresso or very strong coffee 
  • 1 cup cold heavy cream
  • 3 large eggs, SEPERATED
  • 1 tablespoon sugar
(Optional) Extra whipped cream


1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. 
Serves 5-8, depending on the size of the servings.

1 comment:

  1. I have tried several times to leave a comment on your blog, but was not successful via my iPhone. I will try again using my computer.

    I wanted to invite you to come to our house and make this mousse with us supplying the ingredients! If you are willing, it will have to be near the end of April or in May sometime.

    You do such a good job on your photos and your food looks delicious!

    Love to you, Allie, Paula