Ina Garten Frozen Mocha Mousse

Ina Garten frozen mocha mousse takes 30 minutes of hands-on work plus several hours of freezing, and bittersweet chocolate, coffee liqueur and espresso make a rich, airy frozen dessert. It's an easy make ahead dessert for dinner parties, holidays or Valentine's Day, and it's freezer-friendly for up to 1 month.

Beat the egg whites only to soft peaks, because that keeps them light enough to fold into the chocolate base without losing air. Beat them until stiff and dry and they turn into clumps that never blend in, leaving a grainy mousse.

Ina Garten says her Barefoot Contessa shop sold a lot of frozen desserts and this one was the best seller every time. Chopping up 4 ounces of grated chocolate and folding it in at the end gives each bite little crunchy flecks, which a plain mousse doesn't have.

Source: Cooking for Jeffrey (2016)

Ina Garten Frozen Mocha Mousse

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking timeminutes

Calories

520

kcal

Cocoa, espresso and melted bittersweet chocolate make a deep mocha base that gets lightened with whipped egg whites and cream. Once frozen, it scoops like a cross between ice cream and mousse, with flecks of grated chocolate throughout.

Ingredients

• 7 ounces bittersweet chocolate, such as Lindt, divided
  

• 3 tablespoons coffee liqueur, such as Kahlúa
  

• 6 extra-large eggs, separated, at room temperature
  

• 3/4 cup sugar
  

• 1/4 cup unsweetened cocoa powder, such as Pernigotti
  

• 2 teaspoons instant espresso granules
  

• 1 teaspoon pure vanilla extract
  

• Pinch of kosher salt
  

• 2 cups cold heavy cream
  

• Sweetened Whipped Cream
  

• Grated bittersweet chocolate, for garnish
  

Directions

• Melt the chocolate: Put 3 ounces of the chocolate, 3 tablespoons coffee liqueur and 3 tablespoons water in a small bowl, then cover it with plastic wrap. Microwave for 30 seconds, stir, then heat 15 seconds more, just until the chocolate melts, and set it aside to cool.
• Beat the yolks: Beat 6 egg yolks and 3/4 cup sugar in a mixer with the paddle on medium speed for 3 minutes, until thick like mayonnaise. Then turn the mixer to low and add the cooled chocolate, 1/4 cup cocoa powder, 2 teaspoons espresso granules and 1 teaspoon vanilla.
• Whip the whites: Put the 6 egg whites and a pinch of salt in a clean, dry bowl with the whisk attachment. Beat on high until they form soft peaks, which should still look glossy and not dry, then fold them into the chocolate mixture.
• Fold in the cream: Beat 2 cups cold heavy cream in the same bowl on high speed until it forms soft peaks, since there's no need to wash it. Then fold the cream into the chocolate mixture with a rubber spatula.
• Add grated chocolate: Grate the remaining 4 ounces of chocolate by hand or with the carrot grating disk of a food processor. Fold it into the mousse gently so the air stays in.
• Freeze the mousse: Pour the mousse into a 10-cup soufflé dish, cover it and freeze for several hours or overnight. It's ready once it's firm all the way through.
• Garnish and serve: Pipe the edge of the frozen mousse with sweetened whipped cream and sprinkle it with extra grated chocolate. Serve it frozen, with more whipped cream on the side.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, OXO 4-sided box grater, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make frozen mocha mousse?

You can make it up to 1 month ahead if you wrap the dish well before freezing. Add the whipped cream and grated chocolate only when you're ready to serve, so the garnish looks fresh.

Can I make this without coffee liqueur?

Replace the liqueur with strong brewed coffee, since you still get the mocha flavor without the alcohol. The mousse tastes a little less deep and sweet, so taste the chocolate mixture before folding it in.

What kind of chocolate works best?

Bittersweet chocolate is the right choice because the mousse already has 3/4 cup sugar and a milk chocolate would make it too sweet. Use a good bar you'd happily eat on its own, since there are only a few flavors here.

Can I use a different dish than a soufflé dish?

Any freezer-safe dish that holds about 10 cups works, like a deep casserole or a loaf pan. A wide shallow dish freezes faster, but you won't get the same tall, scoopable look.

What's the most common mistake with this mousse?

Overbeating the egg whites is the big one, because stiff, dry whites don't fold in smoothly and leave white streaks. Stop at soft peaks, and fold the whites and cream gently so the mousse stays light.