Mom’s Chocolate Mousse Recipe

Whip the heavy whipping cream to stiff peaks. Set aside and chill until ready to use.

Clean the stand mixer, whisk, and bowl thoroughly before whipping the egg whites with cream of tartar. Whip the egg whites until stiff peaks form.

Melt the chocolate in a double boiler. Once melted, add the hot coffee and continue whisking until the chocolate mixture is just warm to the touch. Slowly incorporate the egg yolks, one at a time, until fully combined.

Fold in the prepared whipped cream in batches. Follow with the egg whites, making sure to fully incorporate without overly deflating. Use a spatula or flat whisk for this step.

Once fully incorporated, fill serving molds or teacups and refrigerate for a minimum of 2-4 hours or until fully chilled.

When ready to serve, dust with dark cocoa powder and enjoy!