Creamy Chocolate Mousse

Creamy Chocolate Mousse


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This rich mousse has hints of coco, coffee and rum. Top it with fresh mint leaves to add extra zest.

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Time needed

1 hour preparation + 5 min cooking

Serving Size / Yield

8 servings


  • 1 C. semisweet baking chocolate
  • 6 oz. unsalted butter, cut into small pieces
  • 4 tbs. dark-brewed coffee
  • 4 cage-free eggs, separated
  • ¼ C. rum
  • ¾ C. instant superfine sugar
  • 2 tbs. instant superfine sugar

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In a small saucepan, combine chocolate and coffee. Place pan over a pot of hot water. Stir and cook for 1 minute or until chocolate is melted.

Beat egg yolks in a medium bowl. Gradually mix in ¾ C. sugar. Pour in rum and beat until mixture is smooth. Place bowl over a pot of simmering water. Continue to beat for 5 minutes. Set mixture aside to cool.

Mix butter into melted chocolate mixture. Stir mixture into egg yolk mixture.

Beat egg whites until soft peaks form. Stir in remaining 2 tbs. sugar. Gently fold ¼ of egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Cover and refrigerate until chilled.

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