Belgian Chocolate Mousse

Vickie Parks


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).


★★★★★ 1 vote

20 Min
Stove Top


  • 7 oz
    bittersweet baking chocolate, broken into chunks
  • 2 oz
    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 Tbsp
    granulated sugar
  • 1 1/8 cups
    heavy cream, chilled

  • ·
    fresh raspberries or sliced strawberries, for serving

How to Make Belgian Chocolate Mousse


  1. Melt chocolate in a small metal bowl over a pot of boiling water (double boiler).
  2. In 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.
  3. In an electric mixer with a whisk attachment, beat together the 4 egg whites until stiff peaks form. Fold egg whites into the chocolate mixture.
  4. With 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.
  5. Serve chilled with a few raspberries or sliced strawberries spoon on top.

Printable Recipe Card

About Belgian Chocolate Mousse

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: Dutch
Dietary Needs: Low Sodium Low Carb

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