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Dark chocolate and coffee mousse recipe

By June 11, 2019July 17th, 2019Coffee Culture
chocolate coffee mousse

This dark chocolate and coffee mousse is rich and creamy, yet light and fluffy: it is the perfect end to a luxurious dinner. It’s a classic with a twist: intensely chocolaty with a surprising kick of delicious coffee. 

The mousse, a sweet or savoury “foam”, originated in France in the 18th century and it was only a matter of time before the French combined it with the lascivious chocolate beans imported by the Spanish from their colonies.

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This recipe uses a base of yolks, called pâte à bombe, instead of egg whites to give it a lush and creamy texture. Pâte à bombe is a common base to many “cold” desserts, such semifreddo and tiramisù, utilising a process that eliminates the risks linked to raw eggs through pasteurisation.

Chocolate and coffee mousse ingredients



225 gr of semi-whipped cream

125 gr of dark chocolate

100 ml of pâte à bombe

1 ristretto

Pâte à bombe


6 yolks

30 gr of water

90 gr sugar



Beat the eggs yolks with an electric whisker until fluffy and pale.

In the meantime, put the water and sugar in a pan and bring to the boil to make a syrup. When the syrup reaches a temperature of 121 °C (249 F), pour into the yolks and whisk until the mixture cools down.

Pâte à bombe

Melt the chocolate in a bowl and stir in the warm coffee. Add a third of the semi-whipped cream whisking vigorously to prevent the formation of lumps.

chocolate and whipped cream

Fold in 100 ml of pâte à bombe with slow movements so the mixture doesn’t deflate but stays airy and light.

Chocolate and coffee mousse

Carefully fold in the rest of the cream until uniform.

Chocolate and coffee mousse

Spoon your dark chocolate and coffee mousse into 4-6 serving glasses and chill in fridge for at least 1 hour.

chocolate coffee mousse