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Creamy Mocha Mousse

This recipe is a simplified and healthier version of the ever-popular classic French dessert, Mousse au Chocolat.  In her book “From Julia Child’s Kitchen“, Julia introduces chocolate mousse as follows: “It’s a sin, wickedly rich and fattening, but every spoonful is glory …”.  I had a look at Julia’s chocolate mousse recipe but decided that it is too labour intensive and too high in fat!  Carolié De Koster’s version can be whipped up in a few minutes and it can be enjoyed on occasion as part of a healthy lifestyle.

200 g dark chocolate, chopped
100 ml espresso or strong black coffee
500 ml cream
3 extra large egg whites
75 ml castor sugar

To serve
extra whipped cream
extra chocolate, grated

  1. Melt the chocolate in a heatproof mixing bowl over a medium saucepan of simmering water or cover and microwave on Medium for about 2 minutes or until melted.
  2. Add the coffee and 100 ml of the cream to the melted chocolate and stir in gently.
  3. Cool to room temperature.
  4. Beat the egg whites until frothy and gradually beat in the sugar to form a firm meringue.
  5. Stir 125 ml of the chocolate mixture into the beaten egg-white. Add to the chocolate mixture and mix lightly.
  6. Beat the remaining cream until stiff and add two thirds to the chocolate mixture.
  7. Mix until evenly blended and pour into one large or 8 to 10 smaller bowls or stemmed glasses.  Place in the refrigerator to set.
  8. Spoon the remaining cream into a piping bag with a small rosette nozzle and refrigerate.
  9. Pipe cream rosetttes onto the chocolate mousse when set and garnish with chocolate shavings.
  10. Serve immediately or cover with cling wrap and store in the fridge until ready to serve.

– Can be made up to 3 days ahead.
– The mousse can also be served in Kataifi Nests (see photo below). 

Recipe by Carolié de Koster from the Art Of Cooking recipe book page 528.