Classic Chocolate Mousse Recipe

A couple of months ago, my son went to Homecoming and enjoyed some of Kansas City’s finest dining before the dance.  I decided to try to  recreate his exquisite chocolate mousse dessert for him yesterday.  His response was “What’s IN this?”!!  Perhaps it will take a few more tries.  Here’s the recipe:

Courtesy of Bon Appetit


6 servings

  • 3/4 cup chilled heavy cream, divided
  • 4 large egg yolks
  • 1/4 cup espresso or strong coffee, room temperature
  • 3 tablespoons sugar, divided
  • 1/8 teaspoon kosher salt
  • 6 ounces semisweet chocolate (60-72% taco), chopped
  • 2 large egg whites


  • Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill.
  • Combine egg yolks, espresso, salt, and 2 tbsp. sugar in a large metal bowl.  Set over a saucepan of gently simmering water (do not allow bowl to touch water).
  • Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume, about 1 minute.
  • Remove bowl from pan.  Add chocolate, whisk until melted and smooth.  Let stand, whisking occasionally, until room temperature.
  • Using an electric mixer, beat egg white in another medium bowl on medium speed until foamy.  With mixer running, gradually beat in remaining 1 tbsp. sugar, increase speed to high and beat until peaks form.
  • Fold egg whites into chocolate in 2 additions; fold whipped dream into mixture just to blend.
  • Divide mousse among six teacups or 4-oz ramekins.  Chill until firm, at least 2 hours.
  • Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.