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Chocolate Mocha Mousse

Dress up this simple chocolate mousse by serving it in prebaked tartlet shells. Or, fill prepared individual chocolate cups with the mousse and top with whipped cream.


  • 10 oz. semisweet chocolate, finely chopped
  • 1 1/2 cups heavy cream, chilled
  • 2/3 cup confectioners' sugar
  • 1 Tbs. instant coffee powder
  • 1 tsp. vanilla extract


Melt the chocolate
Put the chocolate in the top of a double boiler and place it over but not touching barely simmering water in the bottom pan. Heat, stirring often, until the chocolate melts. Scrape the melted chocolate into a large bowl and set aside.

Whip the cream
In a large bowl, using an electric mixer, beat together the cream, confectioners' sugar, instant coffee and vanilla on medium-high speed until firm peaks form.

Finish the mousse
Whisk about one-third of the whipped cream into the chocolate until smooth. Using a rubber spatula, fold the remaining whipped cream into the chocolate mixture. Divide the mousse between individual goblets or bowls. Cover and refrigerate for at least 2 hours or up to overnight. Serve cold. Serves 6.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).