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Mousse au Chocolat

Jay Graham
Yield Makes 8 servings
This decadent dessert is similar to pot de crème. Mousse au Chocolat is rich in flavor and has a silky smooth texture. Garnish with whipped cream and cookie curls.


  • 3 (4-ounce) bars bittersweet chocolate, broken into pieces
  • 1/2 cup sugar
  • 1/3 cup strong coffee
  • 4 egg yolks
  • 1 cup whipping cream, divided
  • 2 tablespoons orange liqueur
  • 1/2 teaspoon vanilla extract
  • Garnishes: whipped cream, cookie curls

How to Make It

  1. Combine first 3 ingredients in a medium saucepan. Cook over low heat, stirring constantly, until chocolate melts; remove from heat.

  2. Beat egg yolks well, and stir in 1/4 cup whipping cream. Whisk about one-fourth of chocolate mixture into egg mixture; whisk back into remaining chocolate mixture. Cook, stirring constantly, over medium-low heat until a thermometer registers 160°. Remove from heat; stir in orange liqueur and vanilla. Cool to room temperature, stirring occasionally.

  3. Beat remaining 3/4 cup whipping cream until soft peaks form. Fold about one-fourth of whipped cream into cooled chocolate mixture; fold in remaining whipped cream.

  4. Spoon mousse into 8 goblets. Cover and chill thoroughly. Garnish, if desired.