belgian chocolate mousse
This recipe for coffee-infused Belgian Chocolate Mousse has a wonderful texture, and the addition of rich coffee liqueur adds a nice touch and takes this classic dessert to a whole new level. Add a dollop of whipped cream to each serving, then top it off with a handful of fresh raspberries or a generous spoonful of fresh sliced strawberries (or other seasonal berry).
prep time
20 Min
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 7 ounces bittersweet baking chocolate, broken into chunks
- 2 ounces milk chocolate (about 2/3 cup)
- 1/4 cup brewed coffee, still slightly warm
- 1/8 cup coffee liqueur (such as kahlua, tia maria, etc)
- 4 large eggs, separated (note: you'll use all 4 egg whites but only 2 egg yolks)
- 1 tablespoon granulated sugar
- 1 1/8 cups heavy cream, chilled
- OPTIONAL
- fresh raspberries or sliced strawberries, for serving
How To Make belgian chocolate mousse
-
Step 1Melt chocolate in a small metal bowl over a pot of boiling water (double boiler).
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Step 2In a large metal bowl, stir together the coffee and Kahlua. Add the melted chocolate, and whisk until smooth. Add the 2 egg yolks, and whisk until well combined.
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Step 3In an electric mixer with a whisk attachment, beat together the 4 egg whites until stiff peaks form. Fold egg whites into the chocolate mixture.
-
Step 4With electric mixer, beat cream until medium peaks form. Stir whipped cream into the chocolate mixture. Spoon into parfait glasses (or wine goblets), cover glasses and chill in refrigerator for 2 hours to set.
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Step 5Serve chilled with a few raspberries or sliced strawberries spoon on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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