Chocolate Mousse

I must admit that chocolate mousse is my all time favorite dessert. It will usually be ordered in a restaurant if it’s on the menu, no matter how full I am. My family used to go to this restaurant all the time when we were little and I loved getting their chocolate mousse. It came in a fancy glass and I thoroughly enjoyed ever last bite. Seriously, it’s the best.

Chocolate Mousse recipe

I’ve always wanted to make my own, but was always super intimidated. I finally bit the bullet for Valentine’s Day and I was extremely pleased with the process and results. It’s not simple, but the process is really not complicated at all. It just takes time and makes a mess.

I followed the recipe from David Lebovitz, which he adapted from Julia Childs. I also had to make my adaptations because I didn’t realize I was missing some ingredients. I would say it was a fail on my part, but the result was still awesome. The recipe below reflects my minor tweaks.

Chocolate Mousse fill cups

First up, the ingredients. As I’ve said before, Ghirardelli chocolate is the best and that’s what I used. I opted for a mixture of dark chocolate chips and semi-sweet chocolate bar.

Chocolate Mousse ingredients

On a bowl set on top of a saucepan with simmering water, melt the chocolate, butter and coffee. Stir until smooth and remove from heat.

Chocolate Mousse butter and cocoa

Play some music in the background to entertain you, cause this takes a while.

Chocolate Mousse melted cocoa

In the same pan, but a different bowl, whisk the egg yolks, 2/3 cup of sugar, bourbon and water until the mixture starts to thicken, about 3 minutes.

Chocolate Mousse egg foam

Remove from heat and set bowl on another bowl filler with iced water. Continue whisking until cool and thick. Use a handheld mixer, again, it takes time.

Chocolate Mousse cool down whip

Fold the chocolate mixture into the egg yolk foam. Set aside.

Chocolate Mousse fold eggs and chocolate

Now it’s time for the egg whites. Beat with salt until they start to firm up. Add the sugar and beat until a merengue forms. Finally, whip in the vanilla.

Chocolate Mousse egg white merengue

Fold the egg white mixture into the egg yolk/chocolate mixture in batches.

Chocolate Mousse fold merengue and mousse

Fold until just mixed in, don’t overdo it.

Chocolate Mousse batter

Transfer into cups and admire what you just did.

Chocolate Mousse serving

Refrigerate for at least four hours.

Chocolate Mousse goodness


Chocolate Mousse from scratch

Chocolate Mousse


  • 4 ounces semisweet chocolate, chopped
  • 2 ounces bittersweet chocolate chips
  • 6 ounces unsalted butter, cut into small pieces
  • 1/4 cup dark-brewed coffee
  • 4 large eggs, separated
  • 2/3 cup, plus 1 tablespoon sugar
  • 2 tablespoons bourbon
  • 1 tablespoon water
  • pinch of salt
  • 1/2 teaspoon vanilla extract


  1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
  2. Fill a large bowl with ice water and set aside.
  3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
  4. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
  5. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
  6. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
  7. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. Store up to 4 days.

Chocolate Mousse

Look at that! Heaven in a spoon!

Chocolate Mousse spoonful

Have a sweet day!

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