Mousse Au Chocolate recipe

March 26, 2003

Mousse Au Chocolate

  • 10 1/2 ounce semi-sweet chocolate chips

  • 1 tablespoon instant coffee

  • 6 egg yolks

  • 4 egg whites

  • 3 1/2 ounces sugar

  • 14 ounces heavy cream

  • 1 vanilla bean

  • rum, a generous splash

Measure all ingredients.

Melt chocolate chips on water bath or double boiler

Mix drop of hot water to instant coffee.

Mix egg yolks, 3/4 of sugar and vanilla bean in a bowl.

Add rum and instant coffee into egg mixture.

Combine with melted chocolate and whip over water bath until temperature reaches 160 degrees.

Whip egg whites with rest of sugar until the mixture peaks.

Whip heavy cream, also to peaks.

Add melted chocolate into the egg yolk mixture and mix well.


Gently fold whipped cream and egg white mixtures into mixture.

Pour into serving bowls and refrigerate 3 to 4 hours.

Serves 8 to 10.

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