Mocha Mousse

This mousse hits you with chocolate from three directions: semi-sweet squares, unsweetened chocolate, and cocoa powder, all melted together with brewed coffee. The coffee doesn’t make it taste like a latte. It deepens the chocolate the way espresso does in a great brownie, pushing the flavor darker and more complex.

Everything melts in a double boiler: slow, gentle heat that prevents the chocolate from seizing or scorching. Once smooth, set it aside to cool while you build the meringue.

The recipe uses powdered egg whites, which means no raw egg worry. Beat them with water until soft peaks form, then gradually add sugar until stiff and glossy. This meringue is the backbone of the mousse’s airiness.

Fold one-quarter of the meringue into the chocolate first. This lightens the heavy chocolate mixture so the remaining meringue doesn’t deflate when you fold it in. Then the whipped cream and the rest of the meringue go in together, folded gently until just combined. Streaks are fine. Over-folding kills the volume.

Chef Tips

• Let the chocolate mixture cool before folding in the meringue. Hot chocolate will melt the meringue and you’ll lose all that air.
• Fold, don’t stir. Use a large spatula and cut down through the center, scoop along the bottom, and fold over. Repeat, rotating the bowl.
• Chill for at least 2 hours. The mousse needs time to set and for the flavors to meld.

Variations

• Add a tablespoon of Kahlúa or coffee liqueur to the chocolate mixture for a boozy mocha version.
• Top each serving with a dollop of whipped cream and a dusting of cocoa powder.
• Swap brewed coffee for decaf if you’re serving this as a late-night dessert.