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Chocolate Mousse Recipe

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This recipe for Chocolate Mousse, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Atwell
Added: Sunday, November 11, 2007


2/3 cup chocolate liqueur
1/2 cup cold water
2 envelopes unflavored gelatin
16 ounces semisweet chocolate chips (2 2/3 cups)
3 large eggs, separated (bring whites to room temperature)
1/4 cup granulated sugar
2 cups whipping cream, whipped stiff

Garnish ~
whipped cream, choc. shavings, raspberries, get creative!

Mix liqueur with water in large sauce pan; sprinkle gelatin
over top and let stand 1 minute. Stir over low heat until
gelatin is completely dissolved, about 3 minutes. Add
chocolate; stir until melted and smooth. Remove from
heat; whisk in egg yolks one at a time; cool to room temp.

In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted. Gradually add sugar; beat until stiff glossy peaks form. Stir a large dollop of whites into the
chocolate mixture until blended, then fold the chocolate
mixture into remaining whites. Gently fold in the whipped

Gently pour mousse into trifle bowl or individual cups. Cover
loosely with waxed paper. Chill at least 3 hours. Overnight is
great! Before serving, garnish with fresh whipping cream,
berries, shavings, etc.

This can also be made into a Crown with an 8" or 8 1/2"
springform pan. cover the bottom with about 1/4" on mousse
mixture. Stand 33-36 thin tubular-shaped cookies in the
mixture along the inside edge of the pan. Gently pour in
remaining mousse. Cover and chill as directed. Serves at
least 16. A two-cookie slice is more than enough.

Number Of Servings:
Number Of Servings:
12 - 20
Preparation Time:
Preparation Time:
30 minutes plus cooling and chilling time
Personal Notes:
Personal Notes:
This is not as hard as it looks and is an exceptional hit everywhere! It's beautiful on a holiday buffet table. Lately, I've been filling small 4 oz mason jars with the mousse so it's already portioned and I can put a lid on it. Simply put a piece of parchment between the jar and lid. Take the lid off and add whipped cream and garnish!




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