Dark Mocha Mousse

Makes: 6 servings

Yield: 2 cups

Prep 30 mins

Cook 10 mins

Chill At least 4 hrs


A dollop of whipped cream foam crowns this rich, chocolate mousse. For maximum fun, serve the mousse in espresso cups.



  • 1 cup whipping cream
  • 4 ounces dark chocolate, chopped
  • 1 tablespoon instant espresso coffee powder
  • 2 tablespoons water
  • 4 egg yolks
  • 1/4 cup sugar
  • Sweetened whipped cream (optional)
  • Unsweetened cocoa powder (optional)



  1. In a small saucepan bring 1/3 cup of the whipping cream just to boiling over medium-high heat. Remove from heat. Add chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand at room temperature until slightly thickened.
  2. In a small bowl, dissolve coffee powder in water; set aside.
  3. In a small metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined. Place over gently boiling water (metal bowl or upper pan should not touch water). Cook, stirring rapidly with a whisk, about 10 minutes or until egg mixture begins to thicken (160 degrees F). Remove from heat.
  4. Add coffee mixture to warm egg mixture; whisk until combined. Beat egg mixture with an electric mixer on medium speed about 5 minutes or until mixture is cool; set aside.
  5. Thoroughly wash beaters. In a chilled mixing bowl, beat remaining 2/3 cup whipping cream with an electric mixer on medium speed until stiff peaks form. Gently fold whipped cream, one-third at a time, into egg mixture. Gently fold whipped cream-egg mixture, one-third at a time, into the chocolate mixture.
  6. Divide mixture evenly among 6 chilled espresso cups or small glasses. Cover and chill at least 4 hours. To serve, garnish with sweetened whipped cream and a dusting of cocoa powder, if desired.


Source: http://www.midwestliving.com/recipe/dark-mocha-mousse/