Chocolate Velvet Mousse

Recipe by P48422
READY IN: 10mins
YIELD: 2 1/2 cups




  • NOTE: The flavor of this mousse depends entirely on the chocolate you use.
  • Please use the highest quality chocolate you can.
  • DO NOT use Bakers chocolate.
  • Do not use chocolate chips.
  • I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
  • DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
  • Stir until smooth.
  • Whisk in the yolk and mix well.
  • Set aside.
  • Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
  • Add the whites and whip until soft peaks form.
  • Sprinkle in the sugar, beating on high until stiff, but not dry.
  • Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
  • Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
  • Fold everything together gently until no streaks of white appear.
  • Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
  • Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
  • Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
  • This allows it to be formed into molds and terrines and be sliced or cut.
  • It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
  • I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
  • The uses for this mousse are endless.