Chocolate Mousse


This chocolate mousse  is one which shows up frequently when I host Sunday dinners for my family. It’s quite rich, but can be sized for the occasion. By simply selecting a smaller dish, like these tasting bowls I used for my recent book club event, you can yield more servings and be bad in a small way!

Chocolate Mousse

Serving Size: 4 servings


  • 4 ounces semi sweet chocolate chips (use good quality)
  • 1/4 cup strong coffee
  • 4 eggs, separated
  • 1 tablespoon butter, room temperature
  • 1 tablespoon rum or 1/2 teaspoon vanilla
  • 3 tablespoons sugar
  • whip cream
  • strawberry fans


  • Heat chocolate and coffee in small sauce pan until chocolate is melted. Simmer until slightly thickened, but still falling easily from the spoon. Remove from heat.
  • Whisk egg yolks 1 by 1 into hot chocolate mixture so they thicken slightly.
  • Whisk in butter and rum or vanilla. Let mixture cool until tepid
  • Stiffly whip egg whites. Add sugar and continue whipping for 30 seconds to form a meringue.
  • Gently fold chocolate into egg whites, through multiple additions, being careful not to deflate the egg whites.
  • Pour into glass dishes and chill for several hours (can be made and chilled overnight.)
  • Top with whip cream and strawberry fans.
  • Enjoy!


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