Ghirardelli Chocolate Mousse Recipe - Allrecipes.com
Ghirardelli Chocolate Mousse Recipe

Ghirardelli Chocolate Mousse

Recipe by  

"Serve this simple chocolate mousse in a martini glass for a fancy presentation. A dollop of whip cream adds an elegant touch."

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Directions

  1. Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.
  2. Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2011

THESE ARE NOT WHOLE EGGS!! Separate the eggs, and whip only the whites. I know it doesn't say to, but just do it. Whole eggs won't whip properly, and you won't get it to set up the way you want it to. That said, this is a fantastic recipe. Couldn't be tastier. Just don't waste eggs by trying to whip them whole.

 
Most Helpful Critical Review
Apr 28, 2011

I'm sure it would have been wonderful, if I did it right. I was mixing the eggs and whipped cream by hand, though, and after about a half-hour and some wrist-cramps, I thought "these eggs aren't getting any fluffier or thicker", so I figured that was as fluffy as it was supposed to be. I was wrong, and it ended up being too runny (tasted great, but mousse should be spooned, not sipped). I had made a double recipe, and was concerned about wasting delicious ingredients. Fortunately I'm a problem solver and added some Trader Joe's wholegrain pancake mix, and baked it for 1/2 hour and made some pretty good brownies.

 
Feb 17, 2011

Very easy to make and very tasty. The first time I made I skipped using the coffee - the coffee really adds to the flavor of the chololate so don't skip that step. And be careful not to over whip the cream. If it is too stiff your mousse will come out lumpy.

 
Jan 20, 2011

It was wonderful! My hubby who is a mousse-snob wanted to eat it all. My picky daughters enjoyed it too, which is surprising. Of course, I made him share. It was easy to make as well. I will definitely make this for my family again.

 
Apr 05, 2011

There was no hesitation in rating this recipe. Everyone said 5 stars immediately. This is a fabulous recipe with deep dark chocolate flavor. The mixture does thicken quickly when you add the coffee so have all your additions ready to stir in. This is a keeper!

 
Jan 19, 2011

AMAZING! I am testing mousses for chocolate cordial cup fillings for a shower and I bought the Ghirardelli Semi-Sweet Chocolate chips. I am sure the cacao is great too, but wanted a bit sweeter. I accidently put the coffee in with the chocolate before the egg and sugar were thick, but I just kept simmering and stirring the mix and it turned out fabulous! Thanks soooo much, will be using this recipe alot!

 
Mar 30, 2013

I have a stand-by favorite chocolate mousse recipe I’ve been using for years (since it’s Hubs’ favorite dessert) but today I felt like trying something new. I liked this recipe, however, for my own comfort I needed to make some modifications. First, I did not add the coffee. I didn’t feel the need to “enhance” the chocolate flavor, especially at the expense of risking having my good Scharffenberger chocolate seize on me. Second, I knew I’d need this to be sweeter and lighter. I separated the eggs, beating the egg yolks into the slightly cooled chocolate. I beat the egg whites to stiff peaks, adding a tablespoon of sugar (to one half recipe). I folded those beaten egg whites gently into the chocolate mixture. Finally, I sweetened the whipped cream as well, adding 2 T. of powdered sugar and 1/2 tsp. vanilla (again, the recipe scaled to four servings), then folded them in last. This turned out just as I had hoped – smooth, rich, creamy and deliciously chocolate. Since this was a special birthday dessert for Hubs (his request) I piped this into dark chocolate dessert shells, and served it surrounded by a homemade raspberry coulis. I garnished it with fresh mint, a fanned strawberry and genuine gold leaf flakes. Beautiful. Hubs was quite pleased. I’m rating this four rather than five stars, as I’m not so sure I would have been as happy with this had I followed the directions as written.

 
Feb 22, 2011

This tasted really good. Except I was a little dissapointed because mine never got really thick like the photo posted. That is why I had chosen this recipe. But, I could think of a ton of ways to serve this. Thanks.

 

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Nutrition

  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 38.7 g
  • 60%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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