F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chocolate Mousse
© Quentin Bacon

Chocolate Mousse

  • ACTIVE: 40 MIN
  • TOTAL TIME: 2 HRS 40 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

"I get bored with standard chocolate mousse," Marc Murphy says. "Adding the coffee gives it what I call an 'undertow' along with a great earthiness."

Plus: More Dessert Recipes and Tips

  1. 12 ounces bittersweet chocolate, coarsely chopped
  2. 6 tablespoons unsalted butter
  3. 2 tablespoons pure vanilla extract
  4. 6 large eggs, separated
  5. 3/4 cup plus 2 tablespoons granulated sugar
  6. 1/4 cup plus 2 tablespoons strong brewed coffee
  7. 1/2 teaspoon cream of tartar
  8. 2 1/2 cups heavy cream
  9. 1 1/2 tablespoons confectioners' sugar
  10. 1 teaspoon instant espresso
  1. In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
  2. In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
  3. In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
  4. In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
  5. Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
Make Ahead The mousse can be prepared through Step 4 and refrigerated for up to 2 days.

Suggested Pairing

To match the dense, intense chocolate, try a Vignoles from New York's Finger Lakes region.

You Might Also Like

Ratings

Average Rating

()

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.