Chef Kirsten’s Belgian Chocolate Mousse Recipe


Yield: 16-18 (4oz) servings

Belgian Chocolate Mousse


14 oz bittersweet chocolate
4 oz milk chocolate
½ cup warm coffee
¼ cup liquor (Grand Marnier, kahlua, crème de cacao)
4 egg yolks
8 egg whites
2 ¼ cups cream


  1. Melt chocolate in a small metal bowl over a pot of boiling water (double boiler).
  2. In a large metal bowl, add coffee and liquor.
  3. Add melted chocolate. Whisk.
  4. Add egg yolks. Whisk till combined.
  5. In a mixer with a whisk attachment, beat egg whites until you see stiff peaks. Add to chocolate mixture.
  6. Beat heavy cream to medium stiff peaks. Add to chocolate mixture.
  7. Pour into glasses. Cover with wrap and refrigerate for 2 hours.
  8. Serve with whipped cream and strawberries.