the home chef … on chocolate mousse

By Harlene Deane

Nothing says love like deep, rich, yummy chocolate. End your “I Love You” dinner with this fabulous chocolate mousse. Oh, and pass the champagne!

Chocolate Mousse: makes 8 servings

Chocolate Mousse
Chocolate Mousse


• 1 1/2 pounds semisweet chocolate chips

• 1/2 cup prepared espresso coffee*

• 1/4 cup Grande Marnier

• 4 egg yolks

• 2 cups heavy cream, chilled

• 1/4 cup granulated sugar

• 8 egg whites

• pinch of salt

• 1/2 tsp vanilla extract

• fresh strawberries (optional garnish)

• chocolate shavings (optional)


Melt chocolate chips in a heavy saucepan over very low heat, stirring; add espresso coffee, then stir in Grand Marnier. Let cool to room temperature. Add egg yolks, one at a time, beating thoroughly after each addition. Whip 1 cup of the cream until thickened, then gradually beat in sugar, beating until stiff. Beat egg whiles with

salt until stiff. Gently fold egg whites into cream. Stir about 1/3 of cream and egg mixture thoroughly into chocolate mixture. Then scrape remaining egg and cream mixture over lightened chocolate base and fold together gently. Pour into 8 individual dessert cups. Refrigerate for 2 hours, or until set. When time to serve, whip remaining cup of cream until thickened, add vanilla and whip to soft peaks. Top each serving of mousse with portion of cream and garnish with a fresh strawberry and a shaving of chocolate.

*Just go get an espresso to go from your favorite coffee shop!

Happy Valentine’s Day!!

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