Everybody needs an easy, no-fail recipe for rich and decadent chocolate mousse. The perfect balance of light and fluffy with rich and decadent… and so very chocolatey.
If I had to pick a favorite dessert, this would be it. No question. I’ll eat chocolate mousse in any form. Chocolate mousse cake. Chocolate mousse pie. Or this plain ol’ chocolate mousse spiked with a bit of coffee liquor.
My favorite part is how quickly this sets up. When separated into several serving dishes, this mousse will reach the perfect texture in about 3 hours. It’s so easy that I’ve made it before after work for friends coming over that evening. It all comes together in about 30 minutes and then it sets up while you go about the rest of your day.
I use these tiny glasses a few years ago from Crate and Barrel, similar to these on Amazon.
So I don’t forget to tell you – this chocolate mousse is best served with some fresh whipped cream and berries. You can thank me later.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- 2 tbsp butter
- 4 oz bittersweet chocolate chips
- 3 eggs, separated, room temperature
- 1/4 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 2 tbsp coffee liquor (optional)
- In a small microwave-safe bowl, heat chocolate chips and butter in the microwave for 30-seconds. Stir and repeat heating and stirring until just barely melted. Continue to stir until smooth.
- Add egg yolks to the melted chocolate and stir until smooth. Place in refrigerator to cool.
- Beat the egg whites with 1/8 cup sugar until they hold stiff peaks.
- Beat the heavy cream with the remaining 1/8 cup sugar until it holds soft peaks. Add vanilla and coffee liquor and mix until combined.
- Add a few spoonfuls of the beaten egg whites into the cool chocolate mixture and stir to lighten. Then, gently fold together remaining whites and chocolate until well combined. Next, gently fold in the whipped cream.
- Separate into 8 small serving bowls or ramekins and refrigerate at least 3 hours before serving. Serve cool with whipped cream.
Please note, this recipe uses raw eggs which can increase your risk of foodborne illness. To get the nice swirled pattern in the cups, I poured the mousse into a piping bag and cut off the tip. Then I piped the mousse into the glasses just like I would for frosting a cupcake.