Chocolate Mousse

America’s Test Kitchen

Serves 6 to 8

This recipe is a rare combination of simple ingredients, easy and quick to make, and crowd pleasing. What more could you want?


  • 6 oz bittersweet or semisweet chocolate, coarsely chopped
  • 4 Tbs unsalted butter
  • 2 Tbs strong coffee or 4 tsp orange flavored liquor or light rum
  • 1 tsp vanilla
  • pinch salt
  • 4 large eggs, separated
  • 2 Tbs sugar
  • ½ c heavy cream, chilled

Microwave the chocolate and butter together, whisking often, until melted and smooth, 1 to 3 minutes. Stir in the coffee, vanilla and salt. Whisk in the yolks one at a time, making sure that each is fully incorporated before adding the next.

Whip the egg whites with and electric mixer until foamy. Continuing to whip, slowly add in the sugar, until the whites are shiny and form soft peaks.

Whisk a quarter of the whites into the chocolate, then gently fold in the remaining whites using a rubber spatula.

Whip the cream with an electric mixer until soft peaks form and again gently fold it into the mousse. Spoon into individual serving bowls, cover with plastic wrap and refrigerate for two hours until set. May be made ahead of time and refrigerated for up to a day.

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