Ghirardelli Chocolate Mousse

Ghirardelli Chocolate Mousse

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"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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Ingredients

servings 442 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 38.7 g
  • 60%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

99
  1. 120 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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 w...

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 wil...

Mousse turned out as pictured! So I noticed some weren't getting the texture for the mousse in the picture so I will give some tips on how to achieve this. Ingredients are exact as recipe calls ...

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...

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 th...

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...

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....

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 t...