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Chocolate Mousse
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5 from 1 vote

Chocolate Mousse

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Servings: 4 -6
Author: Pam - For the Love of Cooking / Original by Simply Recipes


  • oz bittersweet chocolate chopped
  • 2 tbsp unsalted butter diced
  • 2 tbsp espresso or very strong coffee
  • 1 cup very cold heavy cream
  • 3 large eggs separated
  • 1 tbsp white sugar


  • Using a hand mixer, whip the heavy cream to soft peaks, then place into the refrigerator immediately.
  • Combine the chopped bittersweet chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
  • Remove from the heat and let the chocolate mixture cool until it is just slightly warmer than body temperature. To test, dab a bit of chocolate on your bottom lip. It should feel warm but not hot. If it is too cool, the mixture will seize when the other ingredients are added.
  • While the melted chocolate is cooling slightly, whip the egg whites in a medium bowl with the hand mixer until they are foamy and beginning to hold a shape.
  • Sprinkle in the white sugar and beat until soft peaks form.
  • When the chocolate has reached the proper temperature, stir in the yolks and mix well until shiny.
  • Gently stir in about one-third of the whipped cream.
  • Fold in half of the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
  • Spoon or pipe the mousse into individual dishes or a large serving bowl. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
  • Serve topped with whipped cream, chocolate shavings, and fresh raspberries. Enjoy!