Rich, Creamy Chocolate Mousse
Serves: 8-12
  • 1 ½ pounds of semi-sweet chocolate (bits or bars)
  • ½ cup brewed coffee
  • ½ cup rum or orange or coffee liqueur
  • 5 eggs separated
  • 1 cup cream
  • ¼ cup granulated sugar
  1. Melt the chocolate in a heavy saucepan over a low heat, stirring gently.
  2. Stir in the coffee then the rum or liqueur. Let cool.
  3. Beat the egg yolks one at a time into chocolate mixture.
  4. In a bowl, beat the cup of cream until it is foamy, then gradually add the sugar; beat until the whipped cream is stiff.
  5. In a separate bowl, beat the egg whites with a pinch of salt until they are stiff. Then fold the whites into the beaten cream.
  6. Add about a third of the cream and egg white mixture to the chocolate mixture and stir together to lighten the chocolate.
  7. Add the rest of the cream and egg whites to the chocolate, folding them together gently.
  8. Spoon into individual dishes or put into a presentation bowl. Refrigerate.
  9. To serve, you may wish to beat another cup of cream with a teaspoon of vanilla added until stiff and top each serving with it.
Recipe by Taste Buds at