Chocolate Mousse

Here is the third course for the Endeavor Conference , which will be held in Oregon next week: Chocolate Mousse. Again, Miranda and I had to choose a simple but elegant dish which can be made ahead. Among all the mousse recipes I searched in my cookbooks and on the internet, this seemed simplest to make, other than Jello Chocolate Pudding, of course.

The recipe called for four eggs separated but if you are multiplying the recipe to feed 60, there will be a lot of eggs to separate. Without using any gadgets marketed out there, here is the easiest and quickest to separate the egg yolks: your hand. Gently crack the egg into your hand and cradle the egg yolk with your fingers, while the egg white to slip through your fingers. Voila! Easy, isn't it?

Bitter sweet chocolate is weighed.

Egg whites and half of sugar is beaten with a hand mixer until glossy, stiff peak is formed, then added to melted chocolate mixture

Fresh raspberries make beautiful toppings.

For easier and cleaner piping into champagne glasses or phyllo cups, put finished mousse into a gallon size zip lock baggies. Snip the corner with scissors and use it as a piping bag. If the mixture is too warm and runny, chill the bag in the refrigerator for half an hour.

To serve, chill mousse at least 2 hours or overnight.

Chocolate Mousse

4 large eggs, separated
1/2 cup sugar, divided
1/4 cup (1/2 stick or 2 oz) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
1 teaspoon instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 Tablespoon, Kahlua coffee liqueur

1 1/2-pint basket fresh raspberries
Mint Leaves for garnishing

Whisk egg yolks, 1/4 cup sugar, butter, 1/4 cup water, and espresso powder in large metal bowl to blend.

Set bowl over saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160°F, about 2 minutes.

Add chocolate and whisk until melted and smooth. Turn off heat; take bowl off the heat.

Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from over water. Fold 1/3 of beaten whites into warm chocolate mixture to lighten. Add Kahlua. Fold in remaining whites. Cover and chill until set, at least 2 hours or overnight.


  1. Your pictures are beautiful! We start cooking tomorrow! Thanks for all of your help! I hope my food looks as beautiful as yours.

  2. So glad you are in Oregon safely! I know you will have a fantastic time cooking and getting to know all the new people at the conference!

  3. I love the photo of the egg yolk in hand. Wow. Great photos you have here. I make my mousse in a similar fashion, so I'm sure this was a good mousse.

  4. How many does the recipe feed? I'm wanting to pipe into mini phyllo cups. Thanks!!!

    1. Hello there Peterson family! This recipe makes about 4 cups of mousse, but I have never counted how many phyllo cups it would fill. My guess is you can fill about 50+ phyllo cups. Though I have made these for receptions before, it's been so long and I did not write down how many this one recipe yields. Let me know what you find out and please share. :) Thanks for your visit.