Chocolate Mousse

Chocolate Mousse from Pinay In Texas Cooking Corner


Serves 4

  • 2/3 cup bittersweet chocolate
  • 2 Tbsp water
  • ½ tsp instant coffee
  • 2 Tbsp unsalted butter
  • 2 egg yolk
  • 2 egg white
  • 1 tsp vanilla extract
  • 4 Tbsp granulated sugar
  • 1 cup heavy cream
  • confectioner's sugar and strawberries for garnishing 


1. In a bowl, whisk the heavy cream until it forms stiff peaks, set in the refrigerator while you work on the rest of the recipe. In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside.

2. In a small saucepan, add about an inch of water and bring it to a simmer. Place a bowl over the saucepan and add the chocolate, water, instant coffee and butter. Cook over low heat just until the chocolate melts.

3. Spoon ¼ of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the bowl over the simmering water in the saucepan with the remaining chocolate mixture. Add the vanilla extract and stirring constantly, cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently.

4. In a bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture. Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will lose its texture. Pour the mixture into cups. Cover with plastic wrap and refrigerate for a minimum of 4 to 6 hours. Sprinkle with confectioner's sugar and top with fresh strawberry.