Chocolate Mousse:


  • 400g chocolate
  • 5 tablespoons of coffee
  • 2 tablespoons of coco powder
  • 1 tablespoons of brandy (you can also use rum or whiskey)
  • 1 teaspoon of coffee powder
  • 2 eggs
  • 1 tablespoons (= 4 teaspoons) of sugar
  • Pinch of salt
  • 2 cups heavy cream

Fill a saucepan with water and set it over medium heat. In a bowl put the chocolate, coffee, coco powder, coffee powder and brandy. Put the bowl over the saucepan filled with hot water and stir the ingredients until they melt and become smooth. Remove the bowl from heat and let it cool for a while.

Separate the eggs. In a bowl mix the egg yolks with salt and 2 teaspoons of sugar. It must become paler and creamy. Add the chocolate mixture and whisk. Let the mixture cool at room temperature for about 5 minutes.

Meanwhile, whisk the egg whites until they get foamy. Then add the remaining 1 teaspoon of sugar and continue whisking. You can stop when the egg whites become consistent and soft peaks form.

Gently mix 1/4 of the egg whites into the chocolate mixture. I suggest you use a wooden spoon or a rubber spatula because they are the most gentle. When you mix in the egg whites, add the remaining and stir but not too much so you don’t ruin the consistency.

In a separate bowl mix the heavy cream with 1 teaspoon of sugar (the sugar helps it thicken quicker). When the heavy cream is ready, fold it into the mixture but not all at once. Again be gentle and use the same utensil you used for the egg whites. There shouldn’t be any white stripes in the mixture.

Spoon the mousse into serving cups and cover them with plastic wrap. Refrigerate them for at least 2 house, overnight is the best. I suggest adding some whipped cream when serving.



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