Chocolate Mousse

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| Servings: 8 servings

The deepest, darkest, richest chocolate mousse we’ve ever met-filled with secrets. – Silver Palate


  • 1 ½ pounds semisweet chocolate chips, I prefer to use solid 70% chocolate finely chopped
  • ½ cup prepared espresso coffee
  • ½ cup Grand Marnier
  • 4 egg yolks
  • 2 cups heavy cream, chilled
  • ¼ cup sugar
  • 8 egg whites
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • Candied rosebuds, for garnish (optional)


  1. Melt the chocolate chips in a heavy saucepan over very low heat,stirring; add the espresso coffee, then stir in the Grand Marnier. Let cool to room temperature.
  2. Add the egg yolks, one at a time, beating thoroughly after each addition.
  3. Whip 1 cup of the cream until thickened, then gradually beat in the sugar, beating until stiff. Beat the egg whites with salt until stiff. Gently fold the egg whites into the cream.
  4. Stir about one third of the cream and egg mixture thoroughly into the chocolate mixture. Then scrape the remaining cream and egg mixture over the lightened chocolate base and fold together gently Pour into 8 individual dessert cups or a serving bowl. Refrigerate for 2 hours, or until set.
  5. At serving time,whip the remaining cup of cream until thickened, add the vanilla, and whip to soft peaks. Top each portion of the mousse with a share of the cream and the optional rosebuds.

Source: The Silver Palate Cookbook

Preparing the chocolate for melting in the sauce pan.

The mousse is all mixed together and ready for the dessert cups.

Pouring the mousse into the dessert cups and then letting them sit in the refrigerator for two hours.

The raw ingredients and the finished product.