Culinary Institute of America Recipe
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Chocolate Mousse

Homemade Dessert IS the Best Comfort Food

Select a good bittersweet (but not unsweetened) chocolate for this luscious dessert.

This recipe has been adapted from The Culinary Institute of America's Bistros and Brasseries: Recipes and Reflections on Classic Café Cooking cookbook.

Chocolate mousse, CIA's comfort food dessert recipe




Makes 10 four-ounce servings

  • 5 large egg yolks
  • 2 shots hot espresso coffee
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 8 ounces dark chocolate, melted
  • 3⁄4 cup heavy cream, whipped to soft peaks, plus more for garnish


  • 4 large egg whites
  • 1⁄4 cup sugar


  1. Beat the yolks with the espresso, sugar, and vanilla until a mousse-like foam is achieved, 10 to 15 minutes.
  2. Stir in the melted chocolate. Set aside while preparing the meringue.
  3. For the meringue, take a clean bowl, whip the egg whites to a thick foam and add the sugar gradually while still beating. Continue to whip after all the sugar is added until you have a soft, glossy meringue, about 5 minutes.
  4. Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. (The meringue will deflate a little as you work, but adding it in parts helps keep it as light as possible.)
  5. Fold in the 3⁄4 cup of whipped cream.
  6. Immediately spoon or pipe the mousse mixture into molds (stemmed glasses, custard cups, or soufflé dishes are all good options). Chill the mousse at least 3 hours before serving. Garnish each serving with whipped cream.

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