This irresistible dark chocolate mousse is made even better with the simple addition of instant coffee and coffee liqueur. Pair this with a homemade whipped cream infused with ice wine, and get ready to bask in the compliments! Best of all, from start to finish, you only need less than an hour.
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The Best Dark Chocolate Mousse
Okay, I’m going to let you in on a little secret… I’m not very good at making desserts!
There, I said it, and I can’t take it back now. I’m just not one for measuring things or having a ton of patience. That being said, this dark chocolate mousse recipe convinced me that perhaps there’s still hope for me.
Seriously, this recipe is awesome. Dark chocolate chips melted and mixed with eggs, sugar, coffee liqueur, and instant coffee make a decadent dessert that is made even better with the simple addition of homemade whipped cream. Better yet, whipped cream infused with ice wine!
Now, just in case you were wondering what ice wine is, it’s basically a dessert wine made from grapes that were left on the vines for longer than normal. The grapes inevitably get very cold, even frozen, which in turn freezes the sugars and makes for a delicious and concentrated dessert wine.
That being said, don’t feel obligated to include either the ice wine or the coffee liqueur if you want a sober-friendly version of this dessert (since it’s not cooked, it won’t cook off). This recipe tastes just as good without the added alcohol.
Now, if you need more dessert ideas, I highly recommend you check out my recipe for cherry almond tart, or these chocolate-dipped almond butter and pumpkin cookies.
Tips for Making this Mousse
- When I say whip the egg yolks with the sugar until the sugar is fully dissolved – I mean it! It may look homogenized, but if it’s not fully mixed, then the resulting mousse won’t be smooth.
- Use an ice cream scooper to scoop the mousse into your ramekins.
- The coffee liqueur can easily be swapped for brandy, port, or double up on the instant coffee.
- For dusting, you can do cocoa or cinnamon.
- When making the whipped cream, it will go faster if the mixing bowl is cold, so put it in the fridge or freezer for 5-10 minutes beforehand.
FAQs
Chocolate mousse has eggs, which are tempered, whereas ganache is cream based and has no eggs.
If the chocolate wasn’t fully melted when mixed with the eggs, then it won’t incorporate into a fluffy batter.
Chocolate Mousse with Ice Wine Whipped Cream
Equipment
- Mixing bowls
- Electric mixer Standing or hand mixer
- 10 4 oz. Ramekins Can be swapped for fewer, larger serving dishes
- Spoons, for portioning mousse and whipped cream
- Sifter For cocoa
Ingredients
- 16 oz Dark chocolate chips
- 6 Eggs yolks separate from whites
- 1 cup Sugar
- 2 tbsp Instant coffee mixed with 2 tablespoons water
- 3 tbsp coffee liqueur
- ½ cup Extra virgin olive oil
- Cocoa, for dusting
For whipped cream:
- 1 cup Heavy whipping cream
- 2 oz Ice wine Optional
- 1 tbsp Powdered sugar
Instructions
- Melt chocolate in a microwave-safe bowl in the microwave in 20-second increments, stopping to stir between each increment, then continuing until the chocolate has fully melted.
- In a bowl, whip egg whites and 2 tablespoons sugar with an electric mixer on medium-high until you have soft peaks, about 5 minutes.
- In a second large bowl, whip egg yolks and remaining sugar until it is pale yellow and the sugar has fully dissolved (a couple of minutes). Stir in your instant coffee, liqueur, and olive oil. Fold in the melted chocolate and egg whites. Place in the fridge and allow to chill for 30 minutes.
- Set out 10-4 oz. ramekins and carefully portion your set chocolate mousse evenly between each ramekin.
- Top each ramekin with whipped cream and sifted cocoa.
For whipped cream
- In the bowl of your electric mixer, whip heavy cream, powdered sugar, and ice wine until you have a fluffy whipped cream
