Science Chocolate Coffee Mousse

By • April 20, 2011 3 Comments

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Science Chocolate Coffee Mousse

Author Notes: Heard of Hervé This? Well, I hadn't till my husband got me a book called Kitchen Mysteries where he reveals the science behind everything food...including hollandaise sauce!

I came across his water and chocolate mousse recipe and thought it was the perfect vehicle for coconut liqueur and eggs, no cream, just pure flavours!
Kitchen Butterfly


Makes 4 standard mousse cups

  • 1 teaspoon - 1 tablespoon of instant coffee (I like Nescafé Gold Blend)
  • 1 - 2 tablespoons coconut or coffee flavoured liqueur
  • Water, at room temperature
  • 265 grams dark (bittersweet) chocolate, or a mixture of milk and dark
  • 4 tablespoons of dark brown sugar, optional
  • Optional/To serve: whipped cream, ducle de leche
  1. Dissolve the coffee in 1 - 2 tablespoons of hot water and then add the liqueur. Top up with water at room temperature to make up one cup.
  2. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  3. Put chocolate, liquid coffee-coconut mix and sugar in a medium-sized pan and melt the chocolate over medium heat, whisking till melted.
  4. Pour the melted chocolate into the mixing bowl sitting on top of ice and water (from step 2), and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy, return it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
  5. Divide into four serving cups and serve with some whipped cream and a scoop of dulce de leche.
  6. It also makes a GREAT frosting, thick, rich and smooth...if used and allowed to set for a couple of hours.

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