• Najwa Kronfel

Chocolate Mousse

I hope everybody had a great time with their families this past Mother’s day! We had a blast! It’s my second year being a proud mother and I still can’t get use to flowers, cards and people congratulating me on this day. All these years calling my mom to tell her happy mother’s day and now I get a “to you too, honey”. It seems surreal. Being a mom has been the most wonderful experience.

On Monday I had a terrible craving for chocolate (how weird), and I went back to one of my favorite things, chocolate mousse. Chocolate mousse doesn’t have to be complicated, I personally don’t like to use eggs on my chocolate mousse. I like to keep it simple and quick and love to use a little bit of coffee to enhance the chocolate flavor even more. It’s a great recipe to have specially when you don’t have a lot of time and need a quick dessert.


7 oz bittersweet chocolate, chopped

2 cups of heavy cream

1 tablespoon of instant coffee

 disolved in 1/4 tablespoon of hot water

In a bowl of an electric mixer, whip the cream to soft peak. Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Make sure the bowl is not touching the water. Once the chocolate is melted,

mix in the coffee. Whisk 1/4 of the whipped cream into the chocolate mixture, fold in the remaining whipped cream into the chocolate with a spatula. Do this gently, we don’t want to deflate the cream. Pipe the mousse into ramekins and top with whipped cream.

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