Chocolate Mousse

This is one of my favorites and a very popular dessert at dinner parties. Any chocolate lover will be in heaven! I normally serve it in a large crystal bowl in the traditional French style, and each guest takes as much as desired.


For 4 people ()


  • 9 ounce(s) dark chocolate
  • 3 tablespoons strong black coffee, hot
  • 6 eggs, separated
  • 5 tablespoons white sugar
  • 2 tablespoons Kahlua
  • 1 tablespoon Rum or Brandy

Portion Adjustor

Chocolate Mousse Directions

  • Melt the chocolate pieces and the hot coffee in an oven proof dish in the oven, in a double boiler on the stove or in the microwave (make sure it doesn’t cook and just melts – a low setting recommended) until it is creamy
  • Separate the egg yolks and whites
  • Combine the egg yolks with half of the sugar, beat until pale and creamy
  • Add the Kahlua, Rum or Brandy to the egg cream, stir thoroughly
  • Add the chocolate mixture to the yolk mixture, mix well
  • Whisk the egg whites until they form stiff peaks; then gradually incorporate remaining sugar
  • Fold egg whites carefully into the chocolate mixture
  • Pour into serving container(s), cover and chill in refrigerator until ready to serve. The mousse takes a few hours to set. I like to do it the day before or earlier in the morning for a dinner party that evening

Serving Suggestions:

  • In a large crystal bowl
  • In individual serving dishes
  • Serve with flaky light cookies
  • A dry white wine accompanies this dessert well


I use a hand blender to beat the egg yolks and to whisk the egg whites. The egg whites are folded in manually and very carefully with a spatula. Please refer to some techniques under "Did You Know".


Raw Egg Warning
Consuming raw eggs may increase your risk of foodborne illness, especially if you have a medical condition.

Did You Know About Egg Whites
How to Beat Egg Whites - Video
How to Separate Eggs - Video
Folding Egg Whites


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