A dollop of whipped cream "foam" crowns this rich, chocolatey mousse. For maximum fun, serve the mousse in espresso cups.

Source: Midwest Living


Recipe Summary

30 mins
10 mins
4 hrs
4 hrs 40 mins
2 cups


Ingredient Checklist


Instructions Checklist
  • In a small saucepan bring 1/3 cup of the whipping cream just to boiling over medium-high heat. Remove from heat. Add chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand at room temperature until slightly thickened.

  • In a small bowl, dissolve coffee powder in water; set aside.

  • In a small metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined. Place over gently boiling water (metal bowl or upper pan should not touch water). Cook, stirring rapidly with a whisk, about 10 minutes or until egg mixture begins to thicken (160°F). Remove from heat.

  • Add coffee mixture to warm egg mixture; whisk until combined. Beat egg mixture with an electric mixer on medium speed about 5 minutes or until mixture is cool; set aside.

  • Thoroughly wash beaters. In a chilled mixing bowl, beat remaining 2/3 cup whipping cream with an electric mixer on medium speed until stiff peaks form. Gently fold whipped cream, one-third at a time, into egg mixture. Gently fold whipped cream-egg mixture, one-third at a time, into the chocolate mixture.

  • Divide mixture evenly among 6 chilled espresso cups or small glasses. Cover and chill at least 4 hours. To serve, garnish with sweetened whipped cream and a dusting of cocoa powder, if desired.

Nutrition Facts

305 calories; fat 25g; cholesterol 178mg; saturated fat 15g; carbohydrates 21g; mono fat 8g; poly fat 1g; insoluble fiber 2g; sugars 16g; protein 4g; vitamin a 757.3IU; vitamin c 0.2mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 18.1mcg; vitamin b12 0.3mcg; sodium 21mg; potassium 174mg; calcium 51mg; iron 1.7mg.