photo: Chocolate mousse

Chocolate mousse

I spied this mousse on Laura Vital, she calls it “Mousse for lovers”. For fair, if you cook it for your lover, his heart will be yours forever without any doubts. As all other mousses, cook this one in the evening then the texture will be perfect. In emergency cases 2-3 hours are enough. I liked this recipe because everything is quite easy to cook but the main thing is of course the taste. It is a very dense and the softest mousse with bright chocolate taste. For chocoholics it will be a feast. I have tried this rich chocolate-coffee taste only once.


  • Bitter chocolate
    200 g
  • Cream
    200 ml
  • Water
    3 tbsp
  • Coffee
    1 tbsp
  • Butter
    3 tbsp
  • Sugar
    3 tbsp
  • Egg yolks
    3 pcs
  • Protein
    3 pcs


  • 1. Cook three parts for mousse and mix them together. Begin with heavy cream, transfuse them in a bowl and whip with a mixer at a maximum speed for 5-6 minutes to a dense consistency. After whipping place mixture into the fridge, creams doesn’t like heat.
  • 2. The second part is egg yolks. Beat them with sugar until the yolk is white and doubled. It means the sugar is dissolved and the mass is filled with oxygen. That gives an oxygen mousse texture.
  • 3. Now make a water bath. To do this, pour water in a saucepan , and on top put the bowl so that the water does not reach its bottom, it is very important. If you overheat the chocolate - it will curdle into flakes. When the water is boiled, put the broken chocolate, butter, water and coffee in the bowl. In case if you don’t like excessively chocolate tastes then don’t add coffee but a part of chocolate replace for a milk one.
  • 4. As the chocolate and butter begin to melt, stir very carefully with a spatula. You cannot overexpose or overheat the chocolate, as soon as you have a smooth homogeneous texture - immediately remove it from heat.
  • 5. Let a chocolate mass cool down a bit and add a little to the yolks. Thus you temper them (heat smoothly with chocolate) and prepare for hot chocolate. If you mix the whole mass all at once - yolks may boil into flakes. We don’t need it. Afterwards add remained chocolate and gently mix into a smooth mass with a spatula.
  • 6. The next step is whipping the proteins into the foam. It is the third constituent. It takes 5-10 minutes, we need good enrichment with oxygen and persistent foam, do not be lazy.
  • 7. Add protein foam to chocolate mass and mix again until smooth. Now get the cream from the fridge and mix with the resulting mass.
  • 8. Don’t let white color deceive you; the mass will darken well in the fridge. Pour mousse into molds and cover each one with film or foil. Thus, we prevent the look of an unpleasant crust.
  • 9. In about 2-3 hours, the mousse thickens and can be served. But a true taste and texture appear in the morning. Probably, the muss refers to those masses which change their capacities neither from temperature, nor from holding time, we will encounter such mousses more than once in my blog.

    Bon appetit!
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