Ghirardelli Chocolate Mousse45 Reviews
“Serve this simple chocolate mousse in a martini glass for a fancy presentation. A dollop of whip cream adds an elegant touch.” - by Ghirardelli®
Original recipe yields 8 servings
- Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.
- Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.
Amount Per Serving (8 total)
- 442 cal
- 38.7 g
- 23.9 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"THESE ARE NOT WHOLE EGGS!! Separate the eggs, and whip only the whites. I know it doesn't say to, but just do it. Whole eggs won't whip properly, and you won't get it to set up the way you want it to...." See more That said, this is a fantastic recipe. Couldn't be tastier. Just don't waste eggs by trying to whip them whole."
"Very easy to make and very tasty. The first time I made I skipped using the coffee - the coffee really adds to the flavor of the chololate so don't skip that step. And be careful not to over whip th..." See moree cream. If it is too stiff your mousse will come out lumpy."
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