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Rich Chocolate Mousse

March 3, 2014

For our Valentine’s Day dessert this year I wanted something small in portion size with no leftovers as I knew I was baking the next two days for two separate birthday parties for Mark and Aaron. Mousse was a great option. It was easy to prepare and very tasty. I might even say it was maybe even too rich! I was stuffed after having this for dessert.

I like this recipe because it doesn’t call for any eggs, which seems to be pretty common in a mousse. Having raw egg in your dessert seems a bit strange, but that has never stopped anyone from eating cookie dough…

The original recipe called for 2 teaspoons of instant coffee and 1 tablespoon hot water. Not being a coffee fan I opted for 1 tablespoon of bourbon instead. You could hardly taste the bourbon flavor so next time I might increase it to 2 tablespoons. I don’t think the mousse texture would suffer at all from this as I was actually surprised at how thick the mousse turned out. A bit more liquid would probably make it even better.

Rich Chocolate Mousse

Difficulty:  Easy
Prep Time: 20 min
Chill Time: 1 hour
Total Time: 1 hour 20 min
Yield: 2 servings
Taste: Delicious


1 cup (6 ounces) semi-sweet chocolate chips or baking squares
3 tbs butter, cut into pieces
1 tbs bourbon (might increase to 2 next time)
2 tsp vanilla extract
1/2 cup heavy whipping cream
Optional, additional whipping cream for topping. Recipe here


1) Microwave chocolate and butter in a microwave safe dish, uncovered, for 1 minute. Stir. If necessary continue to microwave mixture in 10-15 second intervals until melted.

2) Add either coffee or optional burbon to chocolate mixture and stir.

3) Stir in vanilla and cool to room temperature.

4) In a medium bowl whip cream with mixer on high until stiff peaks form. Fold into chocolate mixture.

5) Spoon mixture into two small bowls or glasses and refrigerate for 1 hour or until set. Garnish with additional whip cream or chocolates.

Mousse with Toppings

Source: Cookbook: Favorite Brand Name, 100 Best Chocolate Recipes, 2006, Page 104


From → Dessert

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