This mousse is amazing. I made this for Valentine’s Day and it was the perfect ending to a wonderful meal. It’s super smooth and rich. The coffee adds a deep richness that goes so perfectly with the sweet, creamy chocolate. Topped with light and fluffy whipped cream, this is a perfect dessert for two (or three).
When I made this I accidentally put in double the amount of coffee powder than the recipe called for. When I tasted it before refrigerating it was quite bitter and I was concerned it wouldn’t turn out. Fortunately the flavors really come together and mellow when chilled, so don’t let a preview taste sway you.
Serves 2 generously or 3
Adapted from Brown Eyed Baker
- 4 oz semisweet chocolate (or whatever kind you prefer), chopped
- 2 1/2 Tbsp water
- 1 Tbsp Dutch processed cocoa (Hershey’s or Ghiradelli are what I usually have on hand)
- 1/2 Tbsp vanilla extract
- 1 tsp instant coffee powder (I used decaf, espresso powder would also work)
- 1 egg, separated
- 2 tsp sugar, divided
- pinch of salt
- 1/2 cup heavy cream
In a double boiler (or microwave), whisk together chocolate, water and cocoa until melted and smooth. Remove from heat and allow to cool slightly.
Meanwhile, in a separate bowl, whisk together vanilla extract, coffee powder, egg yolk, 3/4 tsp sugar and sprinkle of salt. Continue whisking until pale yellow, then whisk in the cooled chocolate.
In another bowl, beat the egg white until foamy, add 1 1/4 tsp sugar, and continue to beat until peaks form, but it’s not dry. Fold into the chocolate mixture.
Beat the cream until peaks form, then carefully fold into the chocolate mixture until there are no white streaks. Spoon mousse into serving dishes, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Serve with a dollop of whipped cream.