- 150 g dark chocolate or couverture* 5.3oz
- 2 eggs
- 3 tablespoons white granulated sugar
- 1 tablespoon unsweetened cocoa powder sifted (optional: plus more for sprinkling)
- 50 ml espresso 4 tablespoons
- 1 teaspoon coffee powder
- 1 teaspoon rum
- pinch of salt
- 200 ml heavy cream 6.7 fl. oz.
Chop the chocolate into small pieces. (The smaller, the faster it will melt.) Melt it over a double boiler until smooth, stirring occasionally.
Separate the egg yolks from the whites and chill the egg whites until needed.
In a medium bowl, beat the egg yolks and sugar until pale and smooth with a hand-mixer, for about 2 minutes.
Mix the coffee powder with the espresso and rum until the coffee granules have dissolved and add into the egg mixture. Then stir in the sifted cocoa.
Then add in the warm chocolate and stir until smooth.
In a clean and grease-free bowl, beat the chilled egg whites along with a pinch of salt until stiff glossy peaks form.
In a separate bowl, beat the whipped cream until stiff peaks form and set aside.
Gently fold the egg whites into the chocolate mixture with a spatula until smooth. Then fold in the whipped cream.
Pour into desired glasses and chill for at least 6 hours or overnight. Optional: Sprinkle with cocoa powder before serving.
*Only use high quality dark chocolate or dark couverture
You can prepare the mousse a day ahead. The chocolate mousse keeps for up to 3 days in the fridge.
Aside from cocoa powder, other great toppings are whipped cream, chocolate shaving or chocolate sprinkles.
Let’s get started!
Step 1- Chop and melt the chocolate
Using a large sharp knife, chop the chocolate into small pieces. The smaller you cut the chocolate, the faster it will melt. Melt the chocolate over a double boiler (a heat-proof bowl placed over a pot with simmering water) until smooth. Be careful not to burn your chocolate and stir it occasionally.
Step 2- Separate the eggs
Separate the egg yolks from the whites and place the egg whites into the fridge until needed.
Step 3- Make the base
In a medium bowl, whip the egg yolks and sugar until pale and smooth with a hand-mixer for about 2 minutes. Combine the espresso, coffee powder and rum and add into the egg mixture. Then stir in the sifted cocoa.
Step 4- Add the chocolate
Next add the warm chocolate into the egg mixture and stir until no lumps remain. Make sure your chocolate is neither too hot nor too cold before adding it into the mixture.
Step 5- Beat the egg whites and cream
In a clean, grease-free bowl, beat the egg whites with the salt until stiff glossy peaks form. You should be able to turn the bowl around without the egg whites moving. In a separate bowl, beat the heavy cream until stiff peaks form.
Step 6- Fold into the chocolate
Gently fold the egg whites into the chocolate with a spatula until smooth. Then fold in the whipped cream.
Step 7- Chill the mousse
Pour the mousse into desired glasses and chill for at least 6 hours. Optional: Sprinkle with cocoa powder or add decor of choice.