| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 35 min |
| Inactive: | 2 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup cold heavy cream
- 6 ounces semisweet chocolate
- 1/2 teaspoon instant espresso powder
- 2 tablespoons dark rum (or liqueur of choice), or 1 tablespoon water
- 1 large egg
- 2 large egg yolks
- Pinch salt
- 1/3 cup sugar
Instructions
- In a cold non-reactive bowl, whip the cream to soft peaks. Set aside.
- Fill a saucepan about a third of the way with water, then bring to a simmer.
- Chop the chocolate with a cook’s knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling.
- In a small bowl, stir the espresso powder into the rum or water, to dissolve.
- Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
- Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or “holds a ribbon”.
- Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6 serving dishes and refrigerate for at least 2 hours.
- Serve with cookies, if desired.
- Copyright 2003 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 357 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 147 mg |
| Sodium | 58 mg |
Reviews
The chocolate mousse was delicious! I used 3 tablespoons of almond butter in this recipe because I ran out of eggs. Keep in mind that almond butter is a thick paste that doesn’t melt as smoothly as chocolate. You must add one tablespoon of hot water to the nut butter and stir vigorously until smooth. I’m going to make that again soon.
The taste and texture were fantastic – I used 1/2 bittersweet chocolate to up the chocolate factor. Used really good quality vanilla extract instead of liquor and left out the espresso. I just wouldn’t rate this as easy (And I love to cook a lot) it took much longer than 35 minutes prep and used several bowls. Still, knowing that, I will make this again for my chocaholic family and friends.
This is a really yummy mousse. I needed a chocolate mousse recipe that didn’t contain raw egg so this fit the bill. I would have given it 5 stars if it weren’t for the chocolate hardening issue. Like other reviewers experienced, my chocolate firmed up a bit when I combined everything together so wasn’t fully smooth. I’m preparing this for a dinner on Saturday so made it for the 2nd time today to perfect it & it came out much better. After reading the other reviews, I made sure that I melted my chocolate thoroughly. Even so, it sits too long during the time you whip the eggs so firms up too much before you have to fold everything together. To help with lumps, follow the recipe as instructed but once you’ve completed heating your eggs and have taken them off the heat, turn off your stove & place the melted chocolate back on the double boiler, to soften it up a bit. Then once you’ve finished beating & cooling your eggs, it will combine much easier with the eggs & whipped cream.
looks good
This was a good and a fairly easy recipe…I made a mess with a lot of dishes making it but it was worth it! Didn’t have rum so subbed Khalua—didn’t have espresso powder either so just omitted it…I think next time I will make sure to have the espresso powder…agree with another post that you will def have some chocolate lumps in there the first time so make sure you really melt all of the chocolate!
This is the easiest recipe I have tried yet. It gives you step by step instructions. The only part I had trouble with was mixing the chocolate and egg yolks together. The mixture got very thick, almost looked like dough and became hard to fold into the heavy cream. I changed it up a bit and added half the recommended amount of sugar in the egg yolk and the other half in the heavy cream. It was a lot easier to fold together and wasn’t clumpy.
Easy to follow and understand. Absolutely wonderful!
This mousse is delicious!! I felt like there were a lot of steps in the recipe, and I defintely dirtied a lot of dishes making it, but it was worth the effort! Even though I scalded the chocolate, it still came out absolutely delicious, and best of all, I already had all of the ingredients in my fridge! This is a must try!!!!
I have made this for my family several times and they all love it. I am not a big fan of a mousse that is just cream and chocolate. The egg really gives the mousse a restaurant texture and flavor. It tastes so rich and creamy!
This was very good! I used it to top off a chocolate cake and got many compliments!