Serve this simple chocolate mousse in a martini glass for a fancy presentation. A dollop of whip cream adds an elegant touch.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.

  • Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.

Nutrition Facts

442 calories; protein 6.7g; carbohydrates 23.9g; fat 38.7g; cholesterol 174.5mg; sodium 57.8mg. Full Nutrition

Reviews (189)

Rating: 5 stars
THESE ARE NOT WHOLE EGGS!! Separate the eggs, and whip only the whites. I know it doesn't say to, but just do it. Whole eggs won't whip properly, and you won't get it to set up the way you want it to. That said, this is a fantastic recipe. Couldn't be tastier. Just don't waste eggs by trying to whip them whole. Read More
Rating: 5 stars
Mousse turned out as pictured! So I noticed some weren't getting the texture for the mousse in the picture so I will give some tips on how to achieve this. Ingredients are exact as recipe calls for, which means you use the WHOLE egg not just the whites like other reviewers have said. It is also unnecessary to cook your chocolate over the stove. So first you must put a metal bowl with metal mixer blades in freezer for 30 min before hand. Take out and add cream, mix with hand mixer on high for 7 mins while holding the bowl at an angle to let the cream get more air incorporated into it. You must use a mixer for this! Hand mixing with a whisk will not be fast enough. Next take another medium sized bowl and add all the eggs and sugar, Mix with hand mixer for 7 mins with the same weird angle as the cream to incorporate more air. The eggs will triple in size being fluffy and thick like the cream. put aside eggs once done. Take chocolate and put into a medium sized glass bowl, put in microwave for 15 seconds and ONLY 15 seconds! If you do this longer you will burn and ruin it all. Take out of microwave and add coffee, mix, then put back in microwave for another 15 seconds, take out and mix completely. It will be nice creamy and smooth. Then once this is done add eggs to chocolate mix completely with a spoon, then add cream and mix completely. Refrigerate for 2 hours in desired cup and then it comes out thick,and perfect like picture. Read More
Rating: 5 stars
Very easy to make and very tasty. The first time I made I skipped using the coffee - the coffee really adds to the flavor of the chololate so don't skip that step. And be careful not to over whip the cream. If it is too stiff your mousse will come out lumpy. Read More
Rating: 5 stars
It was wonderful! My hubby who is a mousse-snob wanted to eat it all. My picky daughters enjoyed it too, which is surprising. Of course, I made him share. It was easy to make as well. I will definitely make this for my family again. Read More
Rating: 4 stars
I have a stand-by favorite chocolate mousse recipe I’ve been using for years (since it’s Hubs’ favorite dessert) but today I felt like trying something new. I liked this recipe, however, for my own comfort I needed to make some modifications. First, I did not add the coffee. I didn’t feel the need to “enhance” the chocolate flavor, especially at the expense of risking having my good Scharffenberger chocolate seize on me. Second, I knew I’d need this to be sweeter and lighter. I separated the eggs, beating the egg yolks into the slightly cooled chocolate. I beat the egg whites to stiff peaks, adding a tablespoon of sugar (to one half recipe). I folded those beaten egg whites gently into the chocolate mixture. Finally, I sweetened the whipped cream as well, adding 2 T. of powdered sugar and 1/2 tsp. vanilla (again, the recipe scaled to four servings), then folded them in last. This turned out just as I had hoped – smooth, rich, creamy and deliciously chocolate. Since this was a special birthday dessert for Hubs (his request) I piped this into dark chocolate dessert shells, and served it surrounded by a homemade raspberry coulis. I garnished it with fresh mint, a fanned strawberry and genuine gold leaf flakes. Beautiful. Hubs was quite pleased. I’m rating this four rather than five stars, as I’m not so sure I would have been as happy with this had I followed the directions as written. Read More
Rating: 3 stars
I'm sure it would have been wonderful, if I did it right. I was mixing the eggs and whipped cream by hand, though, and after about a half-hour and some wrist-cramps, I thought "these eggs aren't getting any fluffier or thicker", so I figured that was as fluffy as it was supposed to be. I was wrong, and it ended up being too runny (tasted great, but mousse should be spooned, not sipped). I had made a double recipe, and was concerned about wasting delicious ingredients. Fortunately I'm a problem solver and added some Trader Joe's wholegrain pancake mix, and baked it for 1/2 hour and made some pretty good brownies. Read More
Rating: 5 stars
There was no hesitation in rating this recipe. Everyone said 5 stars immediately. This is a fabulous recipe with deep dark chocolate flavor. The mixture does thicken quickly when you add the coffee so have all your additions ready to stir in. This is a keeper! Read More
Rating: 5 stars
AMAZING! I am testing mousses for chocolate cordial cup fillings for a shower and I bought the Ghirardelli Semi-Sweet Chocolate chips. I am sure the cacao is great too, but wanted a bit sweeter. I accidently put the coffee in with the chocolate before the egg and sugar were thick, but I just kept simmering and stirring the mix and it turned out fabulous! Thanks soooo much, will be using this recipe alot! Read More
Rating: 5 stars
This tasted really good. Except I was a little dissapointed because mine never got really thick like the photo posted. That is why I had chosen this recipe. But, I could think of a ton of ways to serve this. Thanks. Read More