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Chocolate Mousse, Perfected by Tour Leader Michele Boglioni

Chocolate Mousse

Chocolate Mousse, Perfected by Tour Leader Michele Boglioni

A delicious and easy to make Chocolate Mousse to help sweeten any day!

  • 8 ounces dark chocolate
  • 2 tablespoons of butter
  • 2 tablespoons of strong freshly brewed coffee
  • 5 eggs separated
  • 2 tablespoons of sugar
  • salt to taste.

Melt 8 ounces of dark chocolate in a double boiler with 2 tablespoons of butter, 2 tablespoons of coffee. (TIP: Don’t let the water boil or the chocolate will burn!)

Let the mixture cool and add 5 egg yolks one at a time beating them in individually (CAUTION: If the chocolate is too hot, the egg yolks will cook).

Keep stirring and add 3 tablespoons of sugar until the mixture is smooth and shiny – this might take you whisking and beating for a bit of time.

Beat 5 egg whites with a pinch of salt until they form peaks and then carefully fold into the chocolate mixture -without mixing too much.

Separate the mousse into individual dessert cups/dishes, cover with saran wrap and refrigerate for at least 3-6 hours. (TIP: Refrigerate for 8-12 hours for a fluffier mousse).

To spice it up, add cayenne pepper, cinnamon, or grated orange peel.

For a richer version, substitute 7 ounces of whipped cream for the egg whites.

Enjoy with whipped cream on top or on its own!