6 oz (170 grams or 1 cup)Chocolate chipsSemi-sweet
2 tablespoons (28grams)Unsalted butter
2 ½ tablespoons (37ml)Brewed coffee
1 cup (240ml)Heavy whipping creamChilled
½ teaspoon (2.5ml)Pure vanilla extract
Take chocolate chips, butter and brewed coffee in a microwave-safe bowl.
Heat it for 30 seconds. Start mixing until everything is combined, melted and becomes smooth and shiny. Let it cool to room temperature.
Meantime whip the cream. Take the chilled heavy whipping cream and vanilla in a bowl. Start whipping it using a hand mixer (or stand mixer with a whisk attachment). Whip it until you get stiff peaks. Do not over-mix it otherwise cream will curdle and it will turn into butter.
Save around ¼ cup of whipped cream in a small bowl for garnishing later on. Keep in the refrigerator.
Now check the melted chocolate is cooled to room temp. Add ⅓ part of the whipped cream. Gently fold in using a spatula. Do not mix it vigorously do it slowly and gently.
Now add another third portion of it and fold it.
Lastly, add the remaining ⅓ part and fold it in. You’ll notice how light and airy it is.
Divide the mousse into individual serving bowls/glasses. Cover it and keep it in the refrigerator to set for about 2 hours or more.
Lastly, garnish with saved whipped cream and a sprinkle of cocoa powder.
To make the whipping job easy and successful, make sure to chill the bowl, whisk attachment and heavy whipping cream are really chilled. So I recommend keeping all three in the freezer for 15-20 minutes.
Be careful not to burn the chocolate while heating it in the microwave.
Another method to melt the chocolate: Use the double boiler method. It has a very low chances of getting burned/overcooked.
How to melt chocolate using the double boiler method: Bring the water to a gentle simmer in a saucepan. Place a heatproof bowl (with chocolate chips, butter, coffee in the bowl) on top of the saucepan. Make sure that water is not touching the bottom of the bowl. Keep stirring the chocolate until it is melted completely.
Don’t let the chocolate mixture chill through, it should just get about to room temp (70 degrees). Cool enough that it doesn’t melt the whipped cream but not so cold the chocolate starts to harden and the mixture ends up clumpy when folding in the cream
🥣 Serving & Storage Instructions
It should keep well for about 4-5 days in the refrigerator. Make sure to cover every bowl/glass with a plastic wrap, so other smell doesn’t get into the mousse and it stays fresh for longer.
Eggless chocolate mousse is best served cold. But if it has been refrigerated for a long period or overnight then it becomes quite firm. So let it sit at room temperature for 15-20 minutes before serving for a smooth, softer consistency.