Mocha Mousse Recipe

written by Julie Cohn

The love affair between chocolate and coffee is passionate and intense, an ethereal dance of flavors.  Bitter sweet + earthy fragrant = OMG!  A twist on the traditional chocolate mousse, this mocha mousse recipe is fresh espresso melted into fine chocolate, then blended with a healthy dose of fresh whipped cream, a truly extraordinary dessert meant to be savored.

I know, I know.  You love chocolate mousse but you don’t want to spend all day in the kitchen, and it looks really difficult to make.  I’ll let you in on a little secret…it not difficult at all.  This mocha mousse recipe takes only takes about 30 minutes to whip up (literally), then a couple hours in the refrigerator.  Don’t worry, you’ve got this!

Mocha Mousse Recipe

  • 4 oz. Semi Sweet Chocolate Chips (46% or higher cacao)
  • 6 oz. Bittersweet Chocolate Chips (63% or higher cacao)
  • 1/3 c. Fresh brewed Espresso
  • 1 tsp. Vanilla Extract
  • 2 Tbsp Heavy Cream
  • 4 egg yolks
  • 1/2 c. Sugar
  • 2 c. Heavy Whipping Cream (Divided)
  • Fresh Raspberries or Strawberries

Place mixer beaters in the freezer to chill.  If you can fit it, also place the mixing bowl you are going to use to beat the whipping cream in the freezer as well, or place a few ice cubes in the bowl and place it in the fridge.

Heat about 1 1/2 – 2 cups of water in the bottom of a double boiler to boiling, then reduce heat and simmer on medium low.  Place the chocolate in a large metal bowl and heat over the hot water, whisking frequently to melt the chocolate. When the chocolate is almost completely melted, whisk in the hot espresso and vanilla, then remove from the heat and set aside to cool about five minutes.  In a separate bowl, whisk together the egg yolks and sugar until foamy.  Add a little bit of the chocolate mixture to the egg mixture, 1/4 cup at a time, whisking thoroughly to blend before adding more.  Be careful that your eggs don’t scramble!

Remove the beaters from the freezer and the bowl from the fridge or freezer.  Remove the ice cubes from the bowl (if you put it in the fridge) and dry the bowl, then add the 2 cups of heavy cream, and beat until stiff.  Add 1 1/2 cups of the whipped cream to the chocolate mixture, blending thoroughly.  Spoon mixture or pipe with a pastry bag into serving dishes and place in the refrigerator to chill for 3-4 hours.  Just before serving pipe with whipped cream and sprinkle with a chocolate covered coffee beans or chocolate curls  Garnish with fresh raspberries or strawberries.



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