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Ghirardelli Chocolate Mousse with Coffee
March 30, 2013

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.

  1. 182 Ratings

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