Classic Dark Chocolate Mousse


6 to 8



  • 7 oz (210 g) bittersweet chocolate, chopped
  • 2 tbsp (30 g) unsalted butter
  • 1 cup (250 mL) whipping cream
  • ¼ cup (60 mL) brewed espresso, cooled
  • 3 tbsp (45 mL) brandy
  • 3 large egg whites at room temperature
  • 3 tbsp (37 g) sugar
  • pinch salt
  • chocolate shavings for garnish

Recipe from Bake with Anna Olson
by Random House, 2016

Step by Step Instructions

Step 1

Melt the chocolate and butter in a metal bowl placed over a pot or barely simmering water, stirring gently until melted. Remove from the heat and allow to cool while preparing the other mousse components.

Step 2

Whip the cream to soft peaks and stir in the espresso and brandy. Chill until ready to use.

Step 3

In a clean bowl, whip the egg whites with the salt until foamy, then gradually add the sugar while continuing to whip the whites until they hold a soft peak when the beaters are lifted.

Step 4

By now the chocolate should be cooled to just above room temperature. Fold the whipped cream quickly into the chocolate in 2 additions, then fold in the whites all at once (the mousse will be soft). Pour this into desired serving dishes and chill until set, about 3 hours. Top with chocolate shavings before serving.