Velvety "Color of the Year" Mocha Mousse Recipe
Prep Time:
2 hours, 15 minutes
Cook Time:
5 minutes
Servings:
6 Servings
Ingredients
  • 5 ounces 70% cocoa chocolate, chopped into small pieces
  • 5 eggs, separated, divided
  • ½ cup brewed coffee, room temperature
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 5 egg whites, room temperature
Directions
  1. Fill a small saucepan with 2 inches of water and bring it to a simmer over medium heat.
  2. Place the chocolate in a heat-proof bowl and set it over the saucepan. Allow it to melt, stirring occasionally.
  3. While the chocolate is melting, whisk together the egg yolks, coffee, granulated sugar, and salt in a second heatproof bowl.
  4. When the chocolate is melted, remove the bowl from the double boiler and place the egg mixture on instead.
  5. Whisking constantly, heat the egg mixture until pale, smooth, and creamy, about 2 minutes. Remove from the heat.
  6. Gently fold the chocolate and heated egg mixture together until smooth and allow it to cool slightly, for about 5 minutes.
  7. While the chocolate is cooling, make the whipped cream. Place the heavy cream and powdered sugar in a bowl and use an electric whisk to whip it into soft peaks.
  8. Reserve 1 cup of whipped cream, then gently fold the remaining whipped cream into the chocolate mixture 1 spoonful at a time.
  9. Next, whip the egg whites. Add the whites to a bowl and use an electric whisk to whip to soft peaks. Do not over whisk.
  10. Gently fold the egg whites into the mousse.
  11. Spoon the mousse into serving glasses and chill for 2 to 4 hours or until set.
  12. To serve, top with the remaining whipped cream, espresso powder, and chocolate shavings.