Food You Can Eat: Chocolate Mousse

This is another recipe from Martha Stewart. It is strongly Keitel approved.

Using a double boiler or heat-proof bowl over a pot of low-boil water, whisk 4 large eggs with 1/2 cup of sugar, until doubled in size (or 160F on a thermometer, but I don’t have one of those), about 7-8 minutes. Remove from heat.

Stir in 6 ounces grated semi-sweet chocolate; you can use the good stuff and grate your own, or just use chocolate bits. This is so rich that I don’t think you need to use the pricey chocolate. Add 2 tablespoons cocoa, 4 teaspoons espresso powder, and 1/2 teaspoon salt. Stir in 2 tablespoons unsalted butter. Let cool a bit.

Meanwhile, whip one cup heavy cream into stiff peaks, and crush 12 hard Belgian spice wafers. Fold the whipped cream into the cooling chocolate mixture. Spoon to half-way full into 6-8 small serving bowls or even martini glasses (you want a smallish serving). Sprinkle with 2/3s of the crushed cookies, the spoon the rest of the chocolate over top.

Refrigerate at least an hour. To serve, whip another 1/2 cup heavy cream to dollop on top and sprinkle with the rest of the crushed cookies.

About Elliecoo 523 Articles
Four dogs, one partner. The dogs win.


  1. I love chocolate mousse but I never make my own, too lazy, and when I have need of it I cheat (Jell-O pudding, which can be a little chalky on its own, but if you add the cream it does wonders) and use it as a filling, which also disguises my genius hack woefully subpar cooking skills. You get full marks, as the British say.
    Also, espresso powder is not used nearly enough. Have you ever made a cake or cookie recipe that calls for it? Transformative.  

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