By David Tanis
- Total Time
- 20 minutes, plus 2 hours’ chilling
- Rating
- 4(192)
- Notes
- Read community notes
Always elegant, chocolate mousse is not at all difficult to make, and it can be prepared up to two days in advance. A classic chocolate mousse gets its foamy consistency from stiffly beaten egg whites. Though many recipes call for also folding in whipped cream, this one does not, the better to savor the intense chocolate experience. It has a hint of orange liqueur, a splash of espresso and a garnish of crystallized ginger.
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Ingredients
Yield:6 (4-ounce) servings
- 6ounces/170 grams 70 percent dark chocolate (not unsweetened baking chocolate), in small chunks (about 1 cup)
- ½cup/115 grams unsalted butter (1 stick)
- 2tablespoons orange liqueur, such as Grand Marnier
- ¼cup/60 milliliters espresso
- ¼cup/50 grams granulated sugar
- 4large eggs, whites and yolks separated, at room temperature
- ½cup/120 milliliters whipping cream, for garnish
- 1tablespoon granulated sugar (optional)
- Drop of vanilla extract (optional)
- 1½ounces/40 grams crystallized ginger, chopped or slivered, for garnish (about ¼ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
486 calories; 37 grams fat; 21 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 7 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Set a medium bowl over a saucepan of boiling water. (Don’t let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.
Step
2
Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.
Step
3
In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir ⅓ of the beaten egg whites into chocolate mixture to lighten it.
Step
4
Gently fold in the remaining whites to incorporate, taking care not to deflate. (It’s OK if mixture looks a little streaky.)
Step
5
Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.
Step
6
To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.
Ratings
4
out of 5
192
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Cooking Notes
mjan
Properly stored eggs served "raw" are just fine. Welcome to the 21st century.
Barbara A
I have been using this super-fast, low-sugar and low-fat, easy recipe (from Bon Appetit) for decades: Put one 6oz. pkg semi-sweet choc morsels, 2 lge eggs, 2 Tbsp strong black coffee, 1 tsp rum and 1 Tbsp orange liquer (Cointreau or other) in a blender; whirl for 30 seconds.Scald 1/4 C low fat or skim milk, add to blender and whirl again 30 seconds. pour into small cups (demi-tasse)and chill until set. makes 4 to 6 small but rich (despite low-fat!) servings.Delicious!You're welcome!
Shane
Key word is "may". There are lots of maybe's in the world. Driving "may" lead to accidents, injury, or death, but you probably still get in a car. Life is about weighing your risks.I've personally eaten raw eggs through out my life and never had any issues. I would not eat raw eggs that were from factory farmed chickens or stored improperly.If you are uncomfortable eating raw eggs, sushi, etc. That's a personal choice around risk. In this case, the risk is rather low.
Mary
This recipe is in their collection and might be a good substitute: ®ion=chocolate&rank=3
Seamar
The CDC does not recommend raw eggs, but you can buy pasteurized ones that would be ok. https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html
HJR
Pasteurizing eggs (per Harold McGee who used to write for the NYT) is quite easy. There are microwave techniques but the simplest is to place room temperature eggs for 3.5 - 4 minutes into water kept at 142 Fahrenheit .Eggs are sold unrefrigerated in many other countries because they are not washed before leaving the farm. Washing removes a protective coating leaving the shell porous and subject to bacterial infiltration. Eggs in US are washed before they leave the farm and must be kept cold.
Diane
This was a super dessert for New Year’s Eve. I bought the eggs from a neighbor’s coop just to make sure. No problems to report.
Shelby
made for family New Years 2022
Nancy McAfee
Because the mixture is not cooked it doesn't have any substance and is like chocolate air. A waste of good ingredients.
Penelopek
This is quite simply the very best chocolate dessert I have ever made...(I'm a pretty good cook and I'm 83...don't worry about the eggs.)I followed the recipe except no garnish, no extra sugar, but yes a drop ofvanilla plus the orange liqueur. It was also extremely well receivedby recipients, that is, beyond the normal for: choc.pots de creme, souffles ,lava cake, et al. I did use eggs from a nearby farm. My chocolate: guirardelli 70%.
Irene
Delicious! I was skeptical about the ginger but it is beautiful. The spiciness is a great compliment to the richness of the chocolate and the chewiness is pleasant. Don’t put the ginger on until right when you are going to eat it (got a little soggy in the leftovers). But those didn’t last long ;)
Sharon
This mousse was absolutely delicious and light, and even though I made my own candied ginger, I found it overwhelming with the mousse. However, my husband loved it. A lovely ending to a very special Valentine's meal.
Trees
Mousse was really good. Adding the whipped cream and the crystallized ginger took away from the simplicity of a mousse. I made half the recipe and pored it in 2 wine glasses for a dinner for 2 dessert. Will make it again with just he mousse. Recommended. Also making it the day before allows you to relax the day of.
chocolate quantity
It seems 6 ounces of chocolate is way more than 1 cup
Rudresh
This chocolate mousse transcends all of the comments about whether or not one can eat raw eggs. It’s fabulous. The coffee flavor is definitely noticeable and welcome. It enhances the chocolate flavor as coffee often does. I did not notice a strong orange flavor from the Grand Marnier, but I think that one would notice it’s omission. This is definitely a grown-up chocolate mousse and will be a go-to recipe for me.
HJR
Pasteurizing eggs (per Harold McGee who used to write for the NYT) is quite easy. There are microwave techniques but the simplest is to place room temperature eggs for 3.5 - 4 minutes into water kept at 142 Fahrenheit .Eggs are sold unrefrigerated in many other countries because they are not washed before leaving the farm. Washing removes a protective coating leaving the shell porous and subject to bacterial infiltration. Eggs in US are washed before they leave the farm and must be kept cold.
LindaN
Does the espresso serve some chemical function in the recipe or is it just for flavor?
Terry
Maybe a silly question: How do I make 1/4 cup of espresso without an espresso machine? Or are you supposed to add ground espresso beans?
Roxanne
I think you'll want the liquid; the grounds won't dissolve. You could use strong coffee, or pick up a shot of espresso from a coffee shop, but I like to keep a small jar of instant espresso crystals in my pantry for dessert recipes. Mix with hot water using the ratio on the package (or be a little more generous for extra coffee flavor).
John
Dumb question - is there any difference in end result with using a microwave to melt the chocolate rather than over a bowl?
Camila
Chocolate doesn't like to get too hot, and sometimes that's harder to control in the microwave. You run the risk of accidentally cooking your chocolate. But if you microwave in short increments and stir a lot its usually fine!
Michele
Regarding "throughout Europe and Asia eggs are sold at room temperature, with no refrigeration" -- this is because raw eggs are processed differently there. In the US, eggs are washed which removes the protective outer coating; this leaves them open to infiltration by bacteria. In Europe, it's illegal to wash eggs; instead, farms vaccinate their chickens against salmonella. Since eggs retain this protective cuticle; they can thus safely be stored at room temperature.
Fergus, M.A.
I have similar Chocolate Mousse recipe that I have been substituting Triple Sec for years. It is all a matter of what you want the "anchor" flavor of your mousse to be. We have to put an armed guard next to refrigerator this is stored in so there will be enough for the dinner guests.
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