| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 6 ounces semisweet chocolate
- 2 egg yolks
- 1/4 cup sugar
- 2 tablespoons coffee liqueur
- 1 1/2 cups heavy cream
- Fruit, nuts, cookies or whipped cream, for serving, optional
Instructions
- Special Equipment: 4 (6 to 8-ounce) individual serving dishes
- Melt the chocolate over a double boiler setup.
- While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.
- In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.
- Garnish with fruit, nuts, cookies or whipped cream.
- Chocolaty delicious!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 614 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 5 g |
| Cholesterol | 195 mg |
| Sodium | 43 mg |
Reviews
Someone was questioning cookies maybe a vanilla wafer would be good?
I understand all of the garnishes but cookies?
Never made chocolate mousse before; chocolate sort of seized up but I was able to rescue it by adding 1 Tbs boiling water at a time to it til the consistency was smooth enough to fold in the whipped cream. Worked pretty well, I think. Also, next time I will use a hand mixer for the sugar/egg mixture. I used a whisk and couldn’t get the proper consistency. Silly me. Thought it would be ok – it wasn’t!
In spite of my mistakes, this turned out great. Smooth, chocolatey and yum. (Forgot the coffee liqueur too…next time!)
Made this dessert many times. Still a great go-to for something chocolaty without baking. Never fails me.
Love this mouse easy to make
super easy and delicious
Well, this came out nice and tasty, but only because I saved it. I melted very high quality chocolate in a double boiler slowly but as soon as I started adding it to the egg mixture it clumped up. So rather then folding the whipped cream in, I beat the cream until it was fluffy and then just started dropping the chocolate/egg mixture into my cream and mixing until smooth. Tastes amazing, but I feel it was missing a step somewhere to keep the egg/chocolate mixture from hardening right away……..
Easy and wonderful. For those who said it got all chunky, it is because you let your chocolate get too hot when you melted it. I have made it several times and it has always been great. Sometimes I use other liquors than Kalua. I used Chambord (berry liquor), which was wonderful. Also made it with Frangelico (hazelnut liquor).
Awful, awful, awful recipe. When I added the chocolate to the yolk/sugar mixture, it harneded into a big brown ball. When I tried to add the whipped cream, it SORT of incorporated, but there were large chunks of chocolate instead of a completely creamy mousse. Terrible. Wish I had gone with a different chef’s recipe, like Bobby Flay.
Really, don’t waste your time, money or ingredients on this piece of crap recipe.
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/chocolate-mousse-recipe.html?oc=linkback
Don’t bother! Worst recipe ever! I am a very skilled chef myself. I tried the recipe multiple times. For the chocolate mixture to be smooth enough for the whipped cream to be folded in, it’s too warm so it will melt the whipped cream. If you let it cool enough to not melt the whipped cream, it seizes up. Simply awful!!!!