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This chocolate mousse recipe is decadent and delicious! You will definitely want to pin this for later. It does take some time to make this recipe but the efforts are well rewarded. This will make about a dozen or so servings, so if you want less, I recommend cutting the ingredients in half.
Jump to Recipe
Prior to starting, set aside a half an hour and place your mixing bowl and electric mixing beaters in the freezer. This will ensure the ingredients stay cold and will help in getting the right consistency for the chocolate mousse. Brew the Café Bustelo K-cup. Set brewing to 6 oz. and then set aside.
Slowly sprinkle the unflavored gelatin over the cold water and stir until completely dissolved. This is also a key ingredient in getting the mousse consistency right!
Preheat a double boiler with water to a low simmer. You want to melt the chocolate slowly. Do not bring to a boil! Add the semisweet and bittersweet chocolate chunks along with the butter to the top boiler. Stir frequently until combined and fully melted. Take the chocolate mixture off the double boiler and set aside to cool to room temperature. Keep the water in the double boiler on low simmer (this will be needed in a future step).
Place the Café Bustelo brewed coffee into a small sauté pan and heat to a low simmer. Add gelatin and water mixture and whisk until dissolved. Set aside.
Separate egg whites and yolks. In a metal or heatproof bowl, add egg yolks and whisk until smooth. Place bowl onto the simmering water and add the coffee/gelatin mixture.
Whisk in the powdered sugar until frothy and thickened; approximately 4-6 minutes (continually whisk mixture over the low simmer).
Remove from heat and whisk into the chocolate mixture.
Using the large mixing bowl from the freezer, add egg whites and beat on high using an electric mixer until it creates a foamy texture. Add cream of tartar and in increments, gradually add the granulated sugar and beat until stiff peaks are formed. Add about half of the mixture to the Chocolate is the pan, gently folding until mixed.
Combine all the ingredients into the large mixing bowl and gently fold until mixed. Using another bowl, add the heavy cream and beat so that it is between soft and stiff peaks. Gently fold this into the chocolate mixture until combined. Cover and refrigerate overnight or a minimum of three hours.
Give yourself a pat on the back! Serve in small dessert dishes and add some whipped cream and chocolates if desired. Sit back and enjoy the chocolately deliciousness!
Chocolate Mousse
Ingredients
- 4 tsp Unflavored Gelatin
- 3 Tbsp Cold Water
- 6 oz Brewed Cafe Bustelo K-cup
- 6 oz Semisweet Chocolate
- 6 oz Bittersweet Chocolate
- 6 Tbsp Unsalted Butter
- 3 Separated Eggs Yolks and Whites used Separately!
- 7 Tbsp Powdered Sugar
- 1/2 tsp Cream of Tartar
- 1/2 Cup Granulated Sugar
- 1 Cup Heavy Cream 1 Pint = 2 Cups
Instructions
- Prior to start place a large mixing bowl and electric beaters into freezer for 1/2 an hour.
- Brew Cafe Bustelo K-cup (brew @ 6 oz) set aside.
- Slowly sprinkle the unflavored gelatin over the cold water and stir until completely dissolved. Set aside.
- Prep a double boiler with water to a low simmer. Add the semisweet and bittersweet chocolate along with the butter. Stir frequently until combined and melted. Take chocolate mixture off double boiler and set aside to cool to room temperature. Keep water to a low simmer in double boiler (this will be used again in next steps).
- Place Cafe Bustelo brewed coffee into a small sauté pan and heat to a low simmer. Add gelatin and water mixture and whisk until dissolved. Set aside.
- In a metal or heat proof bowl, add egg yolks and whisk until smooth. Place bowl onto double boiler and add the Cafe Bustelo/gelatin mixture. Whisk in the powdered sugar until frothy and thickened; approximately 4-6 minutes (continually whisk mixture over low simmer). Remove from heat and whisk into chocolate mixture.
- Using the large bowl from the freezer, add egg whites and beat on high using an electric mixer until it creates a foamy texture.Add Cream of Tartar and gradually in increments add the granulated sugar and beat until stiff peaks are formed. Add about 1/2 the mixture to the chocolate in the pan and gently fold. Pour the mixture from the pan into the remaining mixture in the mixing bowl and gently fold until mixed.
- Using another bowl, beat the heavy cream to the point in between soft and stiff peaks. Gently fold this into the chocolate mixture until mixed. Cover and place in refrigerator overnight or a minimum of 3 hours.
- Give yourself a pat on the back! Serve in small dessert dishes and add some whipped cream and chocolates if desired! Serve and enjoy the chocolatey deliciousness!
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As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.