Chocolate Praline Mousse

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“From Peter Meltzer and Mark DiGiulio of Restaurant Quatorze in New York City. A make ahead recipe for special occasions like Valentine's day for your sweetie who loves chocolate. Preparation time is approximate and does not include 8 hour refrigeration period.”

Ingredients Nutrition

  • 15 ounces semisweet chocolate (good quality)
  • 2 ounces unsweetened chocolate (good quality)
  • 2 cups heavy cream or 2 cups whipping cream
  • 3 eggs, separated
  • 14 cup confectioners' sugar
  • 12 cup praline paste (available in some supermarkets or speciality food shops)
  • 18 teaspoon salt
  • 14 cup brown Creme de Cacao
  • 1 tablespoon unsalted butter, melted and cooled to room temperature
  • 1 tablespoon espresso or 1 tablespoon very strong coffee, cooled


  1. Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
  2. Whip the cream until it is stiff and doubled in volume. Set aside.
  3. Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
  4. Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
  5. Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
  6. Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.

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