This Chocolate Mousse is just heavenly with a tiny burst of coffee flavor. Easy to prepare and ready to impress!
I.love.this.mousse. It’s absolutely heavenly as the title lets on. And, the tiny little flavor burst of coffee surprises you. This was one of the desserts I served at the tapas party a few weeks ago. While everyone was enjoying their serving, I was in the kitchen prepping the next dessert dish, but I could hear the “ooh’s,” the “ahh’s,” and the “mmmm’s” coming from the living room. Although I didn’t have time to eat one myself, my guests’ reactions definitely brought a smile to my face as I reminisced the angelic taste as well. (Yes, I’ve delighted in this treat many times before.)
This is such an easy mousse to throw together and really impresses. For the photo, I garnished the top with dark chocolate covered pomegranate seeds that I found at Trader Joes. However, I forgot to sprinkle them on at the party! You can leave it without a garnish, or think of many other options such as miniature chocolate chips, shaved chocolate, strawberry or raspberry slices, whipped cream, etc. The sky is pretty much the limit, according to your tastes.
Click here for another heavenly recipe that uses this mousse.
This Chocolate Mousse is just heavenly with a tiny burst of coffee flavor. Easy to prepare and ready to impress!
- 8 oz semisweet chocolate chips
- 1/2 cup cooled strong coffee divided
- 2 tablespoons butter no substitutes
- 3 egg yolks
- 2 tablespoons sugar
- 1 1/4 cups whipping cream whipped
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In a heavy saucepan or double boiler, heat chocolate, 1/4 cup coffee and butter on very low heat until the chocolate and butter are melted. Cool for 10 minutes.
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In another small heavy saucepan, whisk egg yolks, sugar and remaining coffee. Cook and stir over low heat until mixture reaches 160 degrees F, about 2-3 minutes.
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Remove from the heat; whisk in chocolate mixture. Set saucepan in the freezer and stir every 3 minutes until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into a bowl. Cover and refrigerate for 4 hours or overnight.
Source: Adapted from AllRecipes.com
Oh wow, that sounds awesome. My mom used to make mousse with a similar method, but no coffee. I bet the coffee pushes it over the edge.
OH YUM! I just finished mixing up some of this for our valentine’s dinner dessert and it’s SO GOOOOD! I just spent the last five minutes cleaning every bit that was leftover in the bowl. I’m sure it’ll be even better once the flavors really have a chance to marry while it’s chilling. Can’t wait for hubby to try it! Thanks for another great recipe!