Chocolate Mousse Recipe

Chocolate Mousse is a rich but remarkably light and fluffy dessert. Try this easy chocolate mousse recipe that has a hint of coffee flavor and you won’t even think about going to a fancy restaurant to enjoy such a delectable delight.

Ingredients: (Makes approx 6 half-cup servings)

Semi-Sweet Chocolate Chips – 1 cup
Butter – 1 Tbsp
Hot Water – 2 Tbsp
Instant Coffee Powder – 2 tsp
Eggs – 2 large (separated into yolks and whites)
Sugar – 1 tsp (to be mixed with egg yolks)
Cream of Tartar – 1/4 tsp
Salt – 1/8 tsp
Sugar – 2 tsp (to be mixed with egg whites)
Heavy Whipping Cream – 1/2 cup
Vanilla Extract – 1/2 tsp
Powdered Sugar – 1 Tbsp

Method:

1. Mix Instant Coffee into the 2 Tbsp of Hot Water.
2. In a mixing bowl, add Chocolate Chips, Butter and Coffee mixture and melt it into a smooth sauce using a double boiler method. Keep aside to lightly cool.
3. In another mixing bowl, add 2 Egg Yolks and 1 tsp Sugar and place on the double boiler. Keep whisking until eggs turn a light lemon yellow color (approx 2 1/2 minutes).
4. Immediately mix together hot egg mixture into the warm chocolate mixture until smooth. Allow mixture to cool completely.
5. In a mixing bowl, add 2 Egg Whites, Cream of Tartar and Salt. Beat until soft peaks appear.
6. Add 2 tsp Sugar and continue to beat until stiff peaks form.
7. In a separate bowl, add Heavy Whipping Cream, Vanilla Extract and Powdered Sugar. Beat until stiff peaks form.
8. Add 1/3 of Egg Whites into Chocolate mixture and quickly mix through.
9. Add remaining Egg Whites and gently fold in.
10. Add Whipped Cream a little at a time and gently fold in. Avoid over mixing.
11. Either pipe or spoon mousse into serving cups and chill in the refrigerator for a minimun of 2 hours.
12. Garnish with additional whipped cream and serve cold.

0 thoughts on “Chocolate Mousse Recipe

  1. Hi Anuja and Hetal,
    May I use white vinegar in place of cream of tartar in the same quantity? I read somewhere that it was a good substitute for the cream of tartar and can be used to stabilize egg whites (when whipping them for meringue)

  2. Hello,
    I’ve made this for several times now… & with FAB result every time!!
    Thank U both for this marvelous recipe. Just 1 Q.. can I add a bit of melted gelatin to make it more solid so that it can stay at room tempt. for hours without melting!!
    Any suggestion?? Thank U both very much!

    1. Hi Sameera,

      The cream adds significantly to the taste and texture of the mousse. We haven’t tried this recipe without it, but if you do, let us know what you think.

  3. Cranberry salsa with cream chees,salsa reclipe……. Appetizer. 1(12 ounce bag) or cups fresh cranberries rinsed and drained.1/4cup minced green onions. 2small (approximately 2 tablespoon )jalapeño peppers, cored, seeded and minced.1/2 cup suger , fresh cilantro ,minced 2 tablespoon lemon juice,2(8 ounce) packages cream cheese, cranberries and or cilantro sprigs for garnish ….rinse, drain and pick over cranberries (discarding all that are soft or bruised ).place then in a food processor , pulse until finely chopped but not mushy. Place crushed cranberries in a bowl, mix together with onions jalapeño papers,sugar Clinton , ginger and lemon juice, cover with plastics wrap and refrigerate at least 4 to6 hrs so favors develop (salsa will be too sharp and tart to begin with) .on a serving plate ,place cream cheese ,cover with the dip. Garnish if desired and served with crackers.

  4. hey hetal and anuja. omg i madethis recipe for ramadan fast break(iftari) it was super light and after fasting most desserts feel heavy, but this was just fab. yummmmmmmmy!! thanks guys for all your videos. yu guys rock. plz upload some more appetizer videos and also recipes for eid and other special occasions. thanks. xxx

  5. I tried out this recipe yesterday, and it was perfect! my family thought it was amazing! thanks Hetal and Anuja! before i saw your videos, i did not know what to make but you guys helped a lot so thank you thank you thank you!
    you girls rock <3
    πŸ˜€

  6. This mousse looks divine. I’m going to have to be brave and try it with eggs but no one wants to eat anything with eggs anymore πŸ™

    Thanks for an authentic mousse recipe.

  7. Hello! if you do not want coffee in it, do you still put in the water? sorry, it is my second time watching this and i thought i might ask you so i can make it too. thank you for the video! you girls rock! πŸ™‚

    1. (because in the mixture, you said that you put the coffee and warm water in it together then put all of it in the bowl)

    2. I guess you shouldn’t add water to the chocolate if you are not adding coffee. The coffee solution the pretty ladies here used was very strong (2tsp in 2Tbsp of water).
      Just putting the water in the melting chocolate makes it grainier and unfit to use in the mousse.

      It says so around 1:04 in the video below.
      Source:
      http://www.youtube.com/watch?v=iSqcHSewi1Y

    3. Hi Sakina,

      No, if you don’t use the coffee, you can skip the water as well. The water is used only to dilute the coffee powder.

  8. Hello Anuja, Hetal and everyone!
    Here’s a tip for those whom CREAM OF TARTAR+EGG WHITE MIXTURE doesn’t work: (your mousse would still contain egg yolks πŸ™‚ )

    Simply skip this step and mix and fold in the whipping cream!
    Of course you’ll need to adjust the sugar amount and the end result won’t be as fluffy so more chilling time would be required!
    But it won’t be any less tasty! I’ve tried it and that’s why I said in my previous comment that the mousse was VERY tasty!

    Do tell me how it turned out if you decide to make it my way! πŸ™‚
    Regards
    Anuj Kalra
    E-mail: rrajivmehra@gmail.com

  9. Hi Anuja and Hetal!
    Once again a very tasty dessert recipe. A job well done by you guys! πŸ™‚

    I’ve tried very hard to find cream of tartar but seems like the local market here is still stuck in the dark age or something! :@

    So I resorted to researching and found out that equal amount of either white vinegar or lemon juice can be used as a substitute(as it is added in the egg whites as a stabilizing agent)! I tried vinegar but the egg whites simply refused to whip and my egg whites mixture flew everywhere! πŸ™
    Any suggestions??

      1. That is alright Hetal! As i said i didn’t regret the final product! Quite the contrary actually!
        So all is well!
        Thanks anyways! πŸ™‚

  10. Hi hetal

    I would like to know if there is any substitute for cream of tartar??i just saw that u mentioned above that we can totally skip it but wont it affect the texture of the mousse??..please reply..

    Thanks

    1. it would effect the texture of the mousse if you skip the cream of tartar; it won’t be as fluffy!

      Cream of tartar has numerous substitutes but for this recipe, it is used for stabilizing the egg whites. So your likely weapons are: either WHITE VINEGAR or LEMON JUICE in equal amount.

      Personally this didn’t work out for me but then i don’t have a blender either and i tend to give up easily ;p

      So try it and find out the end result but if you are unwilling to experiment, skip the cream of tartar as our dear Hetal says! You may skip the egg whites and salt as well! and continue with the rest of the recipe! I tried it and this works although extended chilling times are required!

      Hope my babbling helped :p
      Regards
      Anuj Kalra
      E-mail: rrajivmehra@gmail.com

    2. Hi Sam,

      Not using the cream of tartar may make the mousse a little less fluffy over time, but the taste will still be great.

  11. Hi Hetal and Anuja!

    I had a question about the mousse. I dont have cream of tartar. Is it ok if i skip it?

    Also, I saw a few recipies which just require melted chocolate and heavy whipping cream (whipped) and just fold those two. So will a recipie like that give me the same results? Or something close?

    P.S:you guys are great! πŸ˜‰

    1. Hi Juwaria,

      The cream of tartar keeps the egg whites from deflating, but you can skip it if you don’t have it. There are eggless versions of mousse which taste great as well, but the original mousse is made with eggs and they give it a different level of richness.

      1. Hi Hetal! i just wanted to ask you something…. what is cream of tartar? can you skip it? will the mousse be affected? will it taste as good? thanks,
        you girls are awesome!

        1. Hi Sakina,

          The cream of tartar helps stabilize the egg whites so that they do not deflate. It does not have a flavor so even if you don’t use it, the taste will still be the same but the lift might not be as strong in the mousse.

  12. Hey! I made this for the 4th of July- Independence Day celebration, and everyone <3 ed it. thanx 4 sharing.

    R. Patil

  13. I made this yesterday and it turned out excellent. You are right about it being rich. The egg whites give it that nice fluffy consistency. I have tried eggless chocolate mousse recipes but the consistency was different, not that it tasted or turned out bad or anything. But I think the egg whites give a better result in my opinion. This was my first time trying it with egg and I was impressed. Plus, you don’t even taste or smell the egg. Also, the coffee really enhances the chocolate favour, which impressed me because I am not much of a coffee fan. This mousse would also be perfect for making chocolate mousse cake. You even serve this mousse in chocolate cups. I know they sell chocolate cups at the grocery or you even make it yourself. I think for me, because it is rich, I would serve these in small shot glasses. But I will tell you, this is the best chocolate mousse recipe that I have come across. You ladies did an excellent job explaining things. Thank you so much for this recipe. I will definitely make this again. πŸ™‚

      1. Hi Hetal and Anuja! this is a great recipe! you girls are my go to “gals” for recipes and they always turn out! thank you and please post more!

  14. Hi, i read your recipes these are mouth-watering. we like these lazeez pakwan recipes. Will you plz provide me chocolate cake recipe. I will thankful to you….

  15. Hi Hetal-Anuja,
    Me and my son, Arjun are great fans of your recipes. My son is 5yrs old and he loved these recipes as expected. But he asked me about making mousse in rainbow colours. Could you please suggest me some tips for doing so?
    Thanks a million for wonderful recipes which brings us back to roots.
    Warm regards,
    Nilesh

    1. Hi Nilesh,

      We’re so glad you and your son are enjoying our show. Unfortunately, since the mousse is already dark brown from the chocolate, you cannot add any color to it.

    2. Hi Nilesh, you can try replacing chocolate chips with white chocolate and omit the coffee, you can then divide the mousse in 6 or 7 batches and colour them differently and pipe or spoon into transparent cups before chilling πŸ™‚

  16. Can you substitute chocolate chips with normal chocolate or dark cooking chocolate?Can I use baking powder instead of cream of tartar?

      1. Have you tried this method? It looks like a good storecupboard recipe if you have a chocolate craving.

        I know the author refers to a soft and light texture, any sense of a “wobble” rather than aerated texture would ruin the dish for me.

    1. there are many eggless chocolate mousse recipes by sanjeev kapoor, and they are less work and m sure they’ll taste better as well

      1. We are sure that are many eggless recipes for mousse out there. We simply meant that in THIS recipe, eggs cannot be substituted.

  17. Great dinner party recipe ladies, and you’re so right about the coffee!

    I tend to make a cold sabayon by whisking the eggs and the sugar until thick and frothy, and then add to the melted chocolate mix as I am always a bit wary of ending up with scrambled eggs. The finely grated zest of an orange raises the dessert a notch further.

    Looking forward to the next one….

    1. You’ll find it in the baking section of large supermarkeets alongside baking soda and baking powder. It is a little expensive but well worth it for professional results.

    1. In my personal experience, it is not a problem. However, in any recipe calling for raw egg you should use only very fresh eggs!

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