For many men, baking isn’t their forte…heck, some will admit to not being able to boil water. Regardless of your skill set in the kitchen, it’s important to wow your love with a romantic dessert for Valentine’s Day. Even if you don’t cook the meal, take that special person home for a delicious post-dinner treat – and I don’t mean what will most likely happen AFTER dessert.
This mocha mousse is sinfully delicious and easy enough for any guy to make. To prove my point, I had my husband make the whole thing from start to finish (see slideshow for proof). He remarked how easy it was and the result was outstanding.
What’s mousse? Think of a lighter version of pudding. What’s mocha mousse? If chocolate pudding and coffee got together, mocha mousse would be its baby.
You don’t need to have any special hardware to make this and the software is even better. This recipe has a total of 5 ingredients and there’s no baking involved! Be aware though, this is a traditional mousse meaning that it uses raw eggs. If that skeeves you out a bit, look for pasteurized eggs in the grocery store. Pasteurized means that the eggs have been heated to a certain temperature to kill any harmful bacteria.
This dessert feeds 2-4 people, depending on how you like to party. And the best part about this dessert? It can be made up to 2 days in advance!
Follow my directions below and reference the slideshow pictures if you need more help.
Mocha Mousse – Feeds 2-4 generously
- 2 large mixing bowls
- 1 small-medium mixing bowl (microwave safe)
- Beater or whisk
- Rubber spatula
- Measuring cup/tablespoon
- Wine glasses or ramekins for finished mousse
- 7oz (or approx. 1 cup) dark chocolate chips
- 1 package instant coffee
- 4 eggs, separated
- 2 tbsp sugar
- Pinch of salt
- Whipped cream (optional)
Place the chocolate chips in a large bowl and cook in 30 second intervals, until melted. Stir in the instant coffee and salt; set aside.
Next, separate the eggs. The easiest way to separate the yolk from the white is to crack the egg into the palm of your hand and carefully spread your fingers until the whites fall into a large bowl. Put the yolks in the small bowl.
Take a small spoonful of the melted chocolate and quickly stir into the egg yolks. Once incorporated thoroughly, scrape the yolk mixture into the remaining chocolate. This is called tempering – it makes sure the yolks don’t cook and turn into scrambled eggs. Mix the yolks with the chocolate until combine.
Next, beat the egg whites. This is a quick job if you have an electric beater, but if you have strong biceps, a whisk and some patience, that’ll work too. Better yet, drive to your mom’s house and have her whip them for you.
The first step is to whip them into soft peaks. The whites will turn white and foamy – almost like whipped cream. When they reach soft peaks, you’ll be able to pick up the whisk and the tip will flop over in on itself (see slideshow for picture).
Once you reach soft peaks, slowly sprinkle in the sugar while you continue to whisk vigorously. You have reached stiff peaks when you pick up the whisk and the egg whites will stand at attention without flopping over.
Next, take a big scoop of the egg whites (about a third) and mix them into the chocolate until you can’t see any white. Take another big scoop and, using a rubber spatula, carefully fold them into the chocolate. The idea is to not deflate them. Once that is incorporated, do the same with the last bit of egg whites.
Lastly, evenly divide the mousse into wine glasses and place in the fridge to chill. Chill the mousse for at least 3 hours before serving. If you’d like, top the mousse with a little whipped cream or even a raspberry or strawberry.