Mocha Chocolate Mousse


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Semisweet (plain) chocolate, 10 oz (315 g), finely chopped
  • Heavy (double) cream, 1½ cups (12 fl oz/375 ml), chilled
  • Powdered (icing) sugar, ⅔ cup (2½ oz/75 g)
  • Instant coffee powder, 1 tablespoon
  • Pure vanilla extract, 1 teaspoon


  • Melt the chocolate

    Put the chocolate in the top of a double boiler and place it over (not touching) barely simmering water. Heat, stirring often, until the chocolate melts. Scrape the melted chocolate into a large bowl and set aside.

  • Whip the cream

    In another large bowl, using an electric mixer on medium-high speed, beat together the cream, powdered sugar, instant coffee powder, and vanilla until firm peaks form.

  • Finish the mousse

    Beat about one-third of the whipped cream mixture into the chocolate until smooth. Using a rubber spatula, fold the remaining whipped cream into the chocolate mixture. Transfer the mousse to footed goblets or bowls. Cover and refrigerate for at least 2 hours or up to overnight. Serve chilled.