French Chocolate Mocha Mousse is a light and creamy, decadent dessert recipe that’s full of chocolate and light coffee flavor. It’s a surprisingly easy to make, no-bake dessert that’s sure to impress, and perfect for a dinner party, or anytime you need a special dessert!
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Classic French recipe
This is the classic French recipe, and it does include raw eggs. I’ve added some safe food handling tips to the post to help make sure that you feel comfortable with that. But this recipe is classic for a reason.
I used to work at a French cafe, and when I quit working there I copied their recipe for Chocolate Mocha Mousse. And, this is the one that they served in the restaurant; this is the one that everyone loved; this is THE recipe for chocolate mousse.
This recipe makes that chocolate mousse that everyone fell in love with. It’s creamy, indulgent, and has that amazing ultra smooth mouth-feel that comes from the perfect chocolaty dessert.
Why you’ll love this recipe
Unique, elegant, and indulgent, this exquisite French dessert is the perfect ending to any meal. Top it with some whipped cream and chocolate shavings or cocoa powder for a beautiful presentation.
You can make this a day ahead, so it’s perfect for dinner parties and birthday parties. It doesn’t weep or wilt. It stays nice and pretty. Just portion it out into the serving dishes, cover, and chill until you want to serve it.
Serve the mousse in wine glasses like I did, or in small coffee mugs, or ramekins.
Dress this fun dessert up by serving it in pre-baked tart shells, or fill prepared individual chocolate cups with the mousse and top with whipped cream and chocolate shavings.
It’s also great as a cake filling, or cupcake topper.
Pipe it into the cups using a pastry bag fitted with a star tip. Or make it easy, and place the mousse into a ziptop bag, cut the corner of the bag off, and pipe it out of the bag into the cups (like I did).
Safe egg handling tips
Like I said, this classic recipe uses raw eggs. There are many things that I do in my kitchen all the time to make sure my food is safe and fresh. But, if the raw eggs really bother you, and you’d prefer not to eat them, I also have a vegan chocolate mousse that I love to make; you might want to check that recipe out.
Consuming raw or undercooked meats, poultry, eggs or seafood may increase your risk of foodborne illness, and can be dangerous to those who are children, elderly, pregnant mothers or immunocompromised.
That being said, proper refrigeration and handling should prevent most egg safety problems. You can enjoy eggs if safe handling guidelines are followed.
Make wise buying decisions at the grocery store
- Buy eggs only if sold from a refrigerator or refrigerated case.
- Buy pasteurized eggs at the store.
- Check the carton’s packed on date: eggs have a shelf life of up to five weeks from packed on date.
- Open the carton and make sure that the eggs are clean and the shells are not cracked.
Proper storage at home
- Promptly store your eggs in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
- Store eggs in their original grocery carton and use them within 3-5 weeks for best quality.
- Store them in the coldest part of the refrigerator, not in the door.
- Do not wash eggs. Washing eggs could remove the protective coating put on at the plant, and could increase the potential for bacteria on the shell to enter the egg.
Proper handing when using eggs
- For recipes like this that call for raw or undercooked eggs (also like Caesar salad dressing) use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.
- Wash your hands (we hear that a lot nowadays, don’t we!), utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.
- Crack the eggs into a bowl before using.
- When in doubt, throw them out. Throw the egg away if you see any defects.
- According to the American Egg Board, eggs with blood spots are safe to eat. A blood spot found on an egg yolk is most often a ruptured blood vessel, which happens during the yolk formation. You can remove the spot with a spoon or knife.
- Throw away raw eggs left at room temperature for more than two hours.
Cooking the eggs
If you’d like to cook the whole eggs and egg yolks before using them, set up a double boiler, or fill a large pan with 2 inches of water, and place over the high heat to bring to a simmer.
In a smaller bowl, place egg yolks, eggs, and coffee, and whisk to combine. Place the smaller bowl over the simmering water, double boiler style, stirring constantly, until the mixture reaches a temperature of 160° F, about 1 minute. Remove the bowl from heat and add the chocolate, whisking until melted and fully incorporated. Set aside and allow the mixture to cool, whisking occasionally. Mix in the Kahlua, and proceed with the rest of the recipe.
This cooking method is not how we made the mousse in the restaurant, but it will work if you want to pasteurize the eggs.
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Chocolate Mocha Mousse Recipe
Chocolate Mocha Mousse
- 20 ounces semi sweet chocolate chips
- 2 egg yolks
- 3 whole eggs
- ¼ cup Kahlua liquor
- ¼ cup strong brewed coffee
- 2 cups heavy whipping cream
- 4 egg whites
- pinch salt
- Heat the chocolate until melted. This can be done in the microwave or over a double boiler. When melting chocolate, be sure that no water comes in contact with the chocolate, or it will not melt. Transfer the melted chocolate into a large mixing bowl.
- Using a wire whisk, whisk the egg yolks, eggs, Kahlua, and coffee into the melted chocolate until very smooth. Set aside.
- In a separate bowl, using a hand mixer or stand mixer, whip cream until stiff.
- In a third bowl, using a hand mixer or stand mixer, whip egg whites with a pinch of salt until stiff peaks form.
- Fold whipped egg whites into chocolate mixture.
- Fold in whipped cream gently until completely incorporated.
- Place the chocolate mousse in a pastry bag fitted with a star tip or fill a ziptop bag and cut the corner of the bag off. Pipe mousse into 12 glasses or ramekins.
- Cover and refrigerate for at least 2 hours before serving. Garnish with whipped cream and chocolate shavings or cocoa powder.