Chocolate Mousse




  1. 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.
  2. Add egg yolks to the melted chocolate and stir until smooth. Place in refrigerator to cool.
  3. Beat the egg whites with 1/8 cup sugar until they hold stiff peaks.
  4. Beat the heavy cream with the remaining 1/8 cup sugar until it holds soft peaks. Add vanilla and coffee liquor and heat until combined.
  5. 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.
  6. 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.