Mousse au Chocolat (Chocolate mousse)

Name: Mousse au Chocolat (Chocolate mousse)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 8 ounces bittersweet chocolate, finely chopped; 1/2 cup sugar; 1/4 cup water; 2 eggs, separated; 2 extra egg yolks; 1/3 cup espresso; 1/3 cup very strong coffee; 2 tablespoons Grand Marnier (optional); 6 tablespoons unsalted butter, softened; 2 cups heavy cream, whipped to soft peaks

Community Pick

Submitted by Babs7

"Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin"

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photo by Probably This

Ready In:: 40mins
Ingredients:: 10
Serves:: 6-8

ingredients

8 ounces bittersweet chocolate, finely chopped
¹⁄₂ cup sugar
¹⁄₄ cup water
2 eggs, separated
2 extra egg yolks
¹⁄₃ cup espresso
¹⁄₃ cup very strong coffee
2 tablespoons Grand Marnier (optional)
6 tablespoons unsalted butter, softened
2 cups heavy cream, whipped to soft peaks

directions

Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
Boil 3 to 4 minutes.
Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
Gradually add the sugar syrup, beating constantly.
Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
Stir in the melted chocolate.
Beat the egg whites with a rotary or electric beater until stiff and shiny.
As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
Finally, fold in the whipped cream.
Pour into a large serving bowl and refrigerate until serving time.

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Reviews

This is a great mousse. But I'm updating my review for other novices like me. I can never look at a recipe and see what should be done ahead of time. So I hope this helps someone else: 1. Whip the cream first and set aside. 2. Separate the eggs and whip the whites and set aside. 3. Start melting the chocolate (if you're like me and using a double boiler). 4. Start the sugar/water combo. Then follow from there. Doing it this way has saved my sanity. I use all the egg whites instead of tossing 2. And I omit the GM and the coffee.

amazon0313
This is a fabulous mousse recipe! I used all espresso (no coffee) and Three Olives Triple Shot Espresso vodka instead of Grand Marnier.

Schooter
I dislike mousse that is heavy like pudding(If I wanted pudding I would make it) but this mousse is smooth and creamy(in my oppinion like mousse should be). I ommited the coffee and grand marnier and it was still soo good. This recipe makes a lot but I dont think any will go to waste;) just one note DONT add the egg yolk mixture to the hot chocolate it will seize. Thanks for posting the perfect mousse recipe!

mamadelogan
Yum! We licked the bowl clean:) My friend Colleen doesn't even like chocolate mousse and she thought it was to die for!

bakingandbiking
I've never had chocolate mousse before, probably b/c I thought it would taste like pudding. Well, I was incredibly wrong. This is a light airy cream with a deep, rich dark chocolate flavor. I love love love this! Note: Dont cook the sugar syrup mixture too long or it becomes chunky and wont blend into the yolk mixture, I threw in the extra whites too and it made just a tad more volume-wise, also I let my chocolate cool a bit too long and it didnt mix in well, I had small chocolate pieces floating around but this didnt affect the wonderful chocolate flavor at all!

rdavenport