Ina Garten Easy Chocolate Mousse is made with bittersweet chocolate, milk chocolate, espresso, Kahlúa, vanilla extract, egg yolks, egg whites, heavy cream, and sugar. This delicious chocolate mousse recipe creates an easy dessert that takes about 3 hours to prepare and can serve up to 4 people.
This Easy Chocolate Mousse Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 8 ounces bittersweet chocolate, chopped, such as Lindt
- 4 ounces milk chocolate, chopped, such as Lindt
- ¼ cup freshly brewed espresso or strong coffee
- ¼ cup Kahlúa
- ½ teaspoon pure vanilla extract
- 2 extra-large organic egg yolks, at room temperature
- 4 extra-large organic egg whites, at room temperature
- Kosher salt
- ½ cup cold heavy cream
- ⅓ cup sugar
- Sweetened Whipped Cream, for serving
How To Make Easy Chocolate Mousse ?
- Melt the Chocolates: Place the bittersweet chocolate, milk chocolate, and espresso in a large heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolates are melted. Remove from the heat, whisk in the Kahlúa and vanilla, and let it cool for 15 minutes. Whisk in the egg yolks one at a time until combined.
- Beat the Egg Whites: In the bowl of an electric mixer with the whisk attachment (or using a hand mixer), beat the egg whites with a pinch of salt until soft peaks form. Whisk half of the egg whites into the warm chocolate mixture. Fold in the remaining egg whites using a rubber spatula.
- Whip the Cream: Without cleaning the bowl or whisk, beat the cold heavy cream and sugar on high speed until soft peaks form. Gently fold this into the chocolate mixture until no white streaks remain.
- Chill the Mousse: Pour the mixture into a 6-inch-round × 3-inch-high soufflé dish or four to five (10-ounce) glass bowls. Chill for at least 2 hours or overnight. Spoon or pipe Sweetened Whipped Cream on top before serving cold.
Recipe Tips:
- Use High-Quality Chocolate: For the best flavor and texture, choose high-quality bittersweet and milk chocolate. Lower-quality chocolate may not melt smoothly and can affect the final mousse.
- Cool the Chocolate Mixture Properly: Allow the chocolate mixture to cool for the full 15 minutes before adding the egg yolks. Adding them to a hot mixture can cook the yolks and ruin the texture.
- Don’t Overbeat the Egg Whites: Whisk the egg whites until they form soft peaks. Overbeating will make them dry, and this can prevent them from folding smoothly into the mousse.
- Fold Gently for a Light Texture: When combining the egg whites and whipped cream with the chocolate, fold them in gently using a rubber spatula. This keeps the mousse airy and prevents it from deflating.
- Chill Long Enough for Perfect Firmness: Chill the mousse for at least 2 hours or overnight. This allows it to set properly, giving it the ideal texture for serving.
How To Store Leftovers?
- Refrigerate: First, let the leftover mousse cool until it reaches room temperature. Then, cover it tightly with plastic wrap or a lid to prevent it from absorbing other odors. Store it in the refrigerator for up to 2-3 days.
Nutrition Facts
Serving Size: 1 serving
- Calories: 460
- Total Fat: 31g
- Saturated Fat: 19g
- Cholesterol: 170mg
- Sodium: 55mg
- Potassium: 370mg
- Total Carbohydrate: 38g
- Dietary Fiber: 5g
- Sugars: 30g
- Protein: 7g
Try More Ina Garten Recipe:
- Ina Garten Roasted Pineapple With Coconut Gelato
- Ina Garten Beatty’s Chocolate Cupcakes
- Ina Garten Bourbon Chocolate Pecan Pie
- Ina Garten Fresh Berry & Mascarpone Tart
Ina Garten Easy Chocolate Mousse
Description
Ina Garten Easy Chocolate Mousse is made with bittersweet chocolate, milk chocolate, espresso, Kahlúa, vanilla extract, egg yolks, egg whites, heavy cream, and sugar. This delicious chocolate mousse recipe creates an easy dessert that takes about 3 hours to prepare and can serve up to 4 people.
Ingredients
Instructions
- Melt the Chocolates: Place the bittersweet chocolate, milk chocolate, and espresso in a large heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolates are melted. Remove from the heat, whisk in the Kahlúa and vanilla, and let it cool for 15 minutes. Whisk in the egg yolks one at a time until combined.
- Beat the Egg Whites: In the bowl of an electric mixer with the whisk attachment (or using a hand mixer), beat the egg whites with a pinch of salt until soft peaks form. Whisk half of the egg whites into the warm chocolate mixture. Fold in the remaining egg whites using a rubber spatula.
- Whip the Cream: Without cleaning the bowl or whisk, beat the cold heavy cream and sugar on high speed until soft peaks form. Gently fold this into the chocolate mixture until no white streaks remain.
- Chill the Mousse: Pour the mixture into a 6-inch-round × 3-inch-high soufflé dish or four to five (10-ounce) glass bowls. Chill for at least 2 hours or overnight. Spoon or pipe Sweetened Whipped Cream on top before serving cold.
Notes
- Use High-Quality Chocolate: For the best flavor and texture, choose high-quality bittersweet and milk chocolate. Lower-quality chocolate may not melt smoothly and can affect the final mousse.
- Cool the Chocolate Mixture Properly: Allow the chocolate mixture to cool for the full 15 minutes before adding the egg yolks. Adding them to a hot mixture can cook the yolks and ruin the texture.
- Don’t Overbeat the Egg Whites: Whisk the egg whites until they form soft peaks. Overbeating will make them dry, and this can prevent them from folding smoothly into the mousse.
- Fold Gently for a Light Texture: When combining the egg whites and whipped cream with the chocolate, fold them in gently using a rubber spatula. This keeps the mousse airy and prevents it from deflating.
- Chill Long Enough for Perfect Firmness: Chill the mousse for at least 2 hours or overnight. This allows it to set properly, giving it the ideal texture for serving.
Ina Garten Easy Chocolate Mousse