Chocolate Mousse | Valentines Day Special
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Heavy whipping cream – ½ cup, chilled
  • Bitter-sweet chocolate – ⅓ cup (55 gms), chopped
  • Unsalted butter – 1 tbsp
  • Instant coffee powder – ½ tsp
  • Water – 2 tsp
  • Egg – 1, separated
  • Granulated white sugar – 2 tbsp
  • Vanilla extract – 1 tsp
  • Cream of tartar – ⅛ tsp (optional)
  1. Take the chilled heavy whipping cream in a large bowl and whisk using an electric hand blender until stiff peak forms and the cream doubles in volume. This would take about 6 to 8 minutes. Let it chill in the refrigerator until needed.
  2. In another small bowl, take the egg yolk and granulated white sugar. Whisk them using a balloon whisk until pale in color, about 6 to 8 minutes. Set aside.
  3. Bring about 1 inch of water to simmer in a saucepan and place a tight-fitting heat-proof bowl on top making sure the water doesn’t touch the bottom of the bowl.
  4. Add the chopped chocolate, unsalted butter, coffee powder and water to the bowl and let everything melt over low heat. Keep stirring to mix everything well.
  5. Once the chocolate has melted completely, remove from heat and let it cool for some time. Then take about 2 tablespoons of this chocolate mixture and add it to the egg yolk mixture and keep stirring vigorously so that the heat in chocolate doesn’t start cooking the egg yolk.
  6. Now combine all the egg yolk mixture with the chocolate mixture in the same heat-proof bowl and place it back on the simmering water on low heat to let the egg yolk cook for 5 minutes. Keep stirring. Then take it off the heat and again let it cool for 10 minutes.
  7. While the chocolate mixture is cooling, take the egg white in another large bowl making sure the bowl is squeaky clean. Add the cream of tartar to it.
  8. Then using an electric hand mixer, whisk the egg white until stiff peak forms. This would take about 10 to 15 minutes of whisking. Make sure the whisk attachment is super clean as any impurities will prevent the egg white to from stiff peak.
  9. Now it’s time to assemble all three element – whipped cream, chocolate and egg white.
  10. Fold in the chocolate mixture to the whipped egg white. Then fold in the whipped cream. This folding should be done very carefully making sure you do not deflate the whipped cream or the whipped egg white.
  11. Once everything is well-combined and homogeneous, transfer the mousse to serving glasses. This amount would make 2 servings. Cover each glass with cling film and let them chill in the refrigerator for at least 8 hours.
  12. After 8 hours, garnish your chocolate mousse with strawberry and light dusting of powdered sugar. Enjoy your date with this super romantic chocolate mousse.
Recipe by Flavor Quotient at