Ina Garten easy chocolate mousse chills overnight, so the make ahead work is done long before friends arrive. Espresso and Kahlúa keep the two chocolates from tipping too sweet, which is what carries it as a dinner party dessert. One batch serves four to five.
The 15 minute cooling step matters more than it looks, because hot chocolate scrambles the yolks and flattens the beaten whites. Fold gently and stop the second no white streaks show.
Source: Go-To Dinners (2022)
Ina Garten Easy Chocolate Mousse
Course: DessertCuisine: AmericanDifficulty: Easy4
servings20
minutes10
minutes925
kcalA dense, silky mousse built on bittersweet and milk chocolate, lightened with beaten egg whites and softly whipped cream. It sets cold in glasses and gets a piped cap of sweetened whipped cream.
Ingredients
- For the Mousse:
8 ounces bittersweet chocolate, chopped, such as Lindt
4 ounces milk chocolate, chopped, such as Lindt
¼ cup freshly brewed espresso or strong coffee
¼ cup Kahlúa
½ teaspoon pure vanilla extract
2 extra-large organic egg yolks, at room temperature
4 extra-large organic egg whites, at room temperature (see note)
Kosher salt
½ cup cold heavy cream
⅓ cup sugar
Sweetened Whipped Cream, for serving
- For the Sweetened Whipped Cream:
¾ cup cold heavy cream
1½ tablespoons sugar
¾ teaspoon pure vanilla extract
Directions
- Melt the chocolate: Place the bittersweet chocolate, milk chocolate, and espresso in a large heatproof bowl set over a pan of simmering water. Heat just until the chocolates melt, stirring occasionally. Off the heat, whisk in the Kahlúa and vanilla and set aside to cool for 15 minutes. Whisk in the egg yolks, one at a time, until combined.
- Beat and fold: Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the egg whites and a pinch of salt until they form soft peaks. Whisk half of the egg whites into the warm chocolate mixture and then fold in the remaining egg whites using a rubber spatula. Without cleaning the bowl or whisk, beat the cream and sugar together on high speed until they form soft peaks. Gently fold into the chocolate mixture until there are no white streaks.
- Chill and serve: Pour the mixture into a 6-inch-round × 3-inch-high soufflé dish or four or five (10-ounce) glass bowls and chill for at least 2 hours or overnight. Spoon or pipe the Sweetened Whipped Cream on top and serve cold.
- Make the sweetened whipped cream: Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat on high speed until the cream forms stiff peaks.
FAQs
Can I make this mousse without the Kahlúa?
Yes, though you give up some of the balance. The coffee liqueur and espresso are what stop 12 ounces of chocolate from tasting flat and sugary. Replace it with an equal amount of strong coffee, and add a teaspoon of sugar if it reads too bitter.
How long does it keep in the fridge?
Three days, covered, is the honest limit. The eggs never get cooked in this recipe, which is why Ina calls for organic ones, and the same caution applies to leftovers. Keep the whipped cream in a separate bowl and spoon it on at the table.
Can I make it the day before a dinner party?
That is the whole reason this version exists. It needs 2 hours minimum to set and overnight is better, since the chocolate firms up and the coffee flavor rounds out. Cover the dish once it is cold so it does not pick up fridge smells.
Do I need a stand mixer for this?
A hand mixer works fine and the recipe says so directly. What matters more is a heatproof bowl wide enough to sit over a pan of simmering water without touching it. Use a rubber spatula for the folding, because a spoon knocks the air back out.
Why did my mousse come out grainy or heavy?
Almost always heat. If the chocolate is still warm when the yolks go in they scramble, and beaten whites collapse on contact with a hot bowl. Give it the full 15 minutes off the heat, then fold instead of stirring once the whites are in.
