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Mousse Au Chocolat (Belgium)

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“This recipe was found on where it was adapted from Everybody Eats Well in Belgium. I'm posting it here as I look forward to the ZWT6! The preparation time does not include the several hours needed for the mousse to firm up in the refrigerator.”

Ingredients Nutrition


  1. In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
  2. Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
  3. In a separate bowl, beat whipping cream into soft peaks.
  4. Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
  5. Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
  6. Before serving, garnish with chocolate shavings.

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