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italian dark chocolate mousse

(2 ratings)
Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

I love all the flavors in this mousse. The rum is subtle in the flavors so not to worry that it would be overpowering. You have to chill the mousse overnight to set up everything well and gives it the perfect mousse form. This is great served with Italian cookies, and garnished with . whip cream, raspberries, cherries, shaved chocolate, mint leaves and also pirouettes. Makes a great filling to a cake as well.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For italian dark chocolate mousse

  • 170 g
    dark chocolate
  • 4
  • 150 ml
    very cold whipping cold
  • 4 Tbsp
    espresso, brewed
  • 2 Tbsp
  • 2 tsp

How To Make italian dark chocolate mousse

  • 1
    Make a double broiler and bring the water to a soft simmer. Put the chocolate in a heat resistant bowl and leave to melt. Put a separate bowl in the freezer.
  • 2
    Split the eggs and whip the egg yolk with the sugar until become light and creamy, add the melted chocolate, rum and espresso.
  • 3
    Put the cream in the bowl that was in the freezer and whip it until it becomes stiff. Gently add the cream to the chocolate mixture with a spatula until well incorporated.
  • 4
    Mix the egg whites until it's stiff and forms peaks and gently add it to the chocolate mixture until well incorporated.
  • 5
    Put into 6 wine glasses and chill overnight covering each wine glass with saran wrap.
  • 6
    Next day remove saran wrap and serve along with whip cream and suggested garnishments. ENJOY!

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