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Ghirardelli Chocolate Mousse with Coffee
July 31, 2013

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.

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