Death By Chocolate: Mocha Mousse

  • 14 ounces semisweet chocolate, broken into 1/2-ounce pieces
  • 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
  • 1/2 cup water
  • 4 tablespoons instant coffee
  • 2 tablespoons cocoa, sifted
  • 5 egg whites
  • 2 tablespoons sugar
  • 3/4 cup heavy cream
  • Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.

  • Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.

  • Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.

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