Decadent Chocolate Mousse Delight
Indulge in the luxurious experience of making and sharing this rich and velvety Chocolate Mousse Delight, inspired by the renowned Barefoot Contessa, Ina Garten. This exquisite dessert features a harmonious blend of semi-sweet and unsweetened chocolate, enhanced by a touch of freshly brewed coffee and a splash of Grand Marnier or cognac. Perfect for special occasions or an elegant dinner party, this delightful treat will impress your guests with its creamy texture and rich flavors. Chill it to perfection, and serve it adorned with a dollop of sweetened whipped cream for an unforgettable finish.
N/A
Servings
412.5
Calories
13
Ingredients
Ingredients
semi-sweet chocolate chips
1 cup (none)
unsweetened chocolate, chopped
1 ounce (chopped)
freshly brewed coffee
1/4 cup (none)
instant coffee powder
1 teaspoon (none)
Grand Marnier
1/4 cup (none)
cognac or brandy
1 tablespoon (none)
pure vanilla extract
1 teaspoon (none)
unsalted butter, diced, at room temperature
12 tablespoons (diced)
extra-large eggs, separated, at room temperature
8 (separated)
sugar
1/2 cup plus 2 tablespoons, divided (none)
kosher salt
to taste (none)
cold heavy cream
1/2 cup (none)
sweetened whipped cream
for decoration (none)
Instructions
1
In a heat-proof bowl set over a simmering pot of water, combine the semi-sweet chocolate chips, chopped unsweetened chocolate, freshly brewed coffee, instant coffee powder, Grand Marnier, cognac, and vanilla extract. Stir occasionally until fully melted and smooth. Allow the chocolate mixture to cool to room temperature, then beat in the room-temperature diced butter until well incorporated.
2
In an electric mixer fitted with the paddle attachment, combine the egg yolks and 1/2 cup of sugar. Beat on high speed for about 5 minutes, until the mixture turns pale yellow and ribbon-like when the beater is lifted. Gradually mix in the cooled chocolate mixture on low speed, and then transfer the entire mixture to a larger bowl.
3
In a clean mixing bowl of an electric mixer fitted with the whisk attachment, add 1 cup of the reserved egg whites along with a pinch of kosher salt and 1 tablespoon of the remaining sugar. Whisk on high speed until the egg whites form stiff peaks. Gently fold half of the whipped egg whites into the chocolate mixture, followed by the remaining egg whites, using a rubber spatula to ensure a light and airy texture.
4
In the same mixing bowl (clean it if needed), whip the heavy cream and the last tablespoon of sugar until soft peaks form. Carefully fold the whipped cream into the chocolate mixture, ensuring it remains light and fluffy.
5
Pour the mousse into a 2-quart serving dish or individual cups. Cover with plastic wrap and chill in the refrigerator for a few hours or overnight for best results. The mousse can be stored in the refrigerator for up to a week.
6
Just before serving, decorate with sweetened whipped cream and enjoy the delight of this decadent dessert.
Nutrition Information
27.25g
Fat
28.375g
Carbs
5.625g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Chocolate Mousse Delight?
This dessert is a rich and velvety chocolate mousse enhanced with coffee, vanilla, and a hint of Grand Marnier and cognac.
Who inspired this chocolate mousse recipe?
This recipe is inspired by the renowned Barefoot Contessa, Ina Garten.
What types of chocolate are used in this mousse?
The recipe calls for 1 cup of semi-sweet chocolate chips and 1 ounce of chopped unsweetened chocolate.
Why is coffee included in the recipe?
Freshly brewed coffee and instant coffee powder are added to deepen and enhance the rich flavor of the chocolate.
What kind of alcohol is used in the Decadent Chocolate Mousse Delight?
The recipe uses 1/4 cup of Grand Marnier and 1 tablespoon of cognac or brandy.
How do you melt the chocolate for this recipe?
The chocolate should be melted in a heat-proof bowl set over a simmering pot of water, combined with coffee and liqueur.
What should the consistency of the egg yolk and sugar mixture be?
The mixture should be pale yellow and form a ribbon-like trail when the beaters are lifted after about 5 minutes of beating.
How many eggs are required for this recipe?
The recipe requires 8 extra-large eggs, which should be separated and kept at room temperature.
What role does butter play in the mousse?
Diced, room-temperature butter is beaten into the chocolate mixture to add richness and a smooth texture.
How do you prepare the egg whites for the mousse?
Whisk 1 cup of egg whites with a pinch of salt and a tablespoon of sugar until they form stiff peaks.
How is the heavy cream incorporated into the mousse?
The heavy cream is whipped with sugar until soft peaks form and then gently folded into the chocolate mixture.
What is the recommended chilling time for the mousse?
The mousse should be chilled for at least a few hours, though overnight is recommended for the best results.
How long can the chocolate mousse be stored in the refrigerator?
The mousse can be safely stored in the refrigerator for up to one week.
What is the suggested serving size or dish for this mousse?
You can serve it in a single 2-quart dish or portion it into individual cups.
Is this a no-bake dessert?
Yes, this is a no-bake dessert, as it is set by chilling rather than baking in an oven.
What are the calorie counts for a serving of this mousse?
Each serving of the Decadent Chocolate Mousse Delight contains approximately 412.5 calories.
How much fat is in one serving?
There are 27.25 grams of fat per serving.
What is the carbohydrate content of this recipe?
One serving contains 28.375 grams of carbohydrates.
How much protein is in the chocolate mousse?
The mousse provides 5.625 grams of protein per serving.
What type of vanilla should I use?
The recipe specifies using 1 teaspoon of pure vanilla extract.
Can I substitute the Grand Marnier?
While Grand Marnier provides a specific orange flavor, it is part of the liqueur profile along with cognac or brandy.
What kind of salt is used in the recipe?
The recipe calls for a pinch of kosher salt to be added to the egg whites.
Should the heavy cream be cold or room temperature before whipping?
The recipe specifies using 1/2 cup of cold heavy cream for the mousse base.
How should the mousse be decorated before serving?
It is best decorated with a dollop of sweetened whipped cream just before serving.
What is the total count of ingredients used in this recipe?
There are 13 ingredients in total for this chocolate mousse.
Is it necessary to use unsalted butter?
Yes, the recipe specifically calls for 12 tablespoons of diced unsalted butter at room temperature.
What equipment is recommended for the egg yolk mixture?
An electric mixer fitted with a paddle attachment is recommended for beating the egg yolks and sugar.
What technique is used to combine the chocolate and egg whites?
Folding is the required technique, using a rubber spatula to maintain a light and airy texture.
Should I cover the mousse while it chills?
Yes, the mousse should be covered with plastic wrap before being placed in the refrigerator.
What kind of coffee powder is used?
The recipe uses 1 teaspoon of instant coffee powder in addition to brewed coffee.