Tested till perfect Mocha Mousse
Photography by Matthew Kimura

Mocha Mousse

This has to be the easiest chocolate recipe there is. Simply heat the cream, combine it with chocolate then chill and whip into a dense, decadent dessert. For an innovative presentation, serve in demitasse or small coffee cups.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2004

Recipe3 out of 5 based on 14 ratings.
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  • Portion size 6


  • 6 oz 6ozbittersweet chocolate or semisweet chocolate, finely chopped
  • 2 cups 2cupswhipping cream
  • 2 tbsp 2tbspcoffee liqueur
  • 2 tsp 2tspvanilla
  • 1/4 cup 1/4cupchocolate-covered espresso beans
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Place chocolate in large heatproof bowl. In saucepan, heat cream just until boiling; pour over chocolate and whisk until melted. Whisk in liqueur and vanilla. Place plastic wrap directly on surface. Refrigerate until very cold, at least 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Whip chocolate mixture just until stiff peaks form. Spoon into dessert dishes; top with espresso beans.

Additional information :

Tip: If you prefer a mousse that isn't quite so rich, reduce chocolate to 4 oz (125 g) and cream to 1-1/2 cups (375 mL) and proceed as directed. In large bowl, beat 1/2 cup (125 mL) pasteurized egg whites until stiff peaks form. Fold half into prepared mousse; fold in remaining whites. Makes 8 servings.

Hazelnut Chocolate Mousse: Replace coffee liqueur and espresso beans with hazelnut liqueur and finely chopped toasted hazelnuts.

Orange Chocolate Mousse: Replace coffee liqueur and espresso beans with Grand Marnier and strips of orange rind.

Raspberry Chocolate Mousse: Replace coffee liqueur and espresso beans with raspberry liqueur and fresh or frozen raspberries.

Nutritional Information Per serving: about

cal 461 pro 5g total fat 47g sat. fat 29g
carb 15g fibre 5g chol 102mg sodium 34mg

% RDI:

calcium 7 iron 16 vit A 26 folate 2
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