• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Browse Recipes
  • Resources
  • subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Life Currents
Home » French Chocolate Mocha Mousse

French Chocolate Mocha Mousse

November 5, 2020 by Debi 1 Comment

  • Share
Jump to Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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!

Two glass wine glasses filled with French Chocolate Mocha Mousse, topped with whipped cream and cocoa powder. Title on image

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

simple mousse served in glasses on a wood background with Christmas greens behind

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.

square crop of mocha mousse with evergreens and a white napkin

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).

close up on Chocolate Mousse with whipped cream and cocoa powder

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.

several glasses filled with mousse, two are toped with whipped cream and cocoa

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.

melted chocolate mixed with eggs, Kahlua , and coffee in a metal bowl with a wire whisk
You want the chocolate mixture to look nice and smooth like this

Let’s stay in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

title on top: Chocolate Mocha Mousse. tow glasses filled with dessert. Evergreen boughs next to them
Don’t forget to pin this recipe for later

Chocolate Mocha Mousse Recipe

close up on Chocolate Mousse with whipped cream and cocoa powder

Chocolate Mocha Mousse

Debi
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!
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Resting time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine French
Servings 12 servings
Calories 458 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
I recommend buying organic eggs. In addition, please use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. There are several egg brands that are pasteurized. Pasteurization eliminates bacteria like Salmonella and other viruses. Please check with your local grocer or natural foods market for their selection.
Please follow safe egg handling procedures. In the USA, only buy eggs if they’re sold from a refrigerator or refrigerated case. Always open the carton and make sure that the eggs are clean and the shells are not cracked. If there are any cracks put it back and do not buy it. Also, if any crack on the way home, throw that egg away.
In the U.S., our store-bought eggs are washed, so never leave them sitting on the counter, because all the protective covering of the egg has been washed off.
Wash your hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

Nutrition

Calories: 458kcalCarbohydrates: 28gProtein: 7gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 54mgPotassium: 335mgFiber: 4gSugar: 20gVitamin A: 709IUVitamin C: 1mgCalcium: 66mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword chocolate, mousse
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
  • Share

Filed Under: Desserts Tagged With: chocolate, desserts, French

You May Also Like

square crop of 3 cookies on a serving platter.
Brown Sugar Oatmeal Lace Cookies
square crop of biscuits piled up on a piece of parchment paper.
Chocolate Chip Biscuits
square crop of a blue bowl filled with pink strawberry cream cheese and some fresh strawberries.
Strawberry Almond Cream Cheese
about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Creamy Vegetable Gnocchi Soup
Next Post: Roasted Pumpkin Seeds »

Reader Interactions

Comments

  1. Healing Tomato

    November 8, 2020 at 7:26 pm

    5 stars
    I always gravitate to no-bake types of desserts! This dessert is right up my alley. Can’t wait to make it for Thanksgiving!

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

Most Popular Recipes

square crop of a bowl of lemon cottage cheese pudding with a spoon on the side.
square crop looking down into a baking dish filled with pepper jelly topped cheese dip with crackers on the right.
square crop of creamy dressing in a glass jar with fresh cilantro and limes around it.
looking down on a bowl with two scoops of coconut sorbet in it.
square crop looking down on a small white bowl filled with ranch and surrounded by vegetables and a lemon wedge.
a Chocolate Cream Cheese Cupcakes with a bite missing so you can see the filling.
A chip that's been dipped in cheese and the bowl of cheese is behind it.
looking fown in a cast iron skillet filled with White Bean Sun-Dried Tomato Gnocchi and a wooden spoon sticking out.
a white bowl filled with rice pudding that's topped witha s prinkle of cinnamon and there's a spoon in the pudding.

Footer

SEEN ON

as seen on

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This month’s featured recipes: Bourbon Banana Bread, Crescent Roll Chicken Squares, Pecan Pie Muffins, and Flourless Chocolate Cookies.

Want to tip me? You can Buy Me a Coffee! And thanks!

© 2025 lifecurrentsblog.com. All rights reserved. Find my Privacy Policy Here.

  • Pinterest
  • Facebook
  • Flipboard
  • Mix
  • Threads
  • X
  • Email

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.