Chocolate Java Mousse

We love coffee in South Louisiana! Not only do we drink it with our desserts, we add the flavor to many of our sweets. This simple mousse recipe is quite elegant and incorporates the finest from the sweet cart, while borrowing a pinch of instant coffee from the cupboard. What a marriage!


  • 8 ounces Baker’s semi-sweet chocolate
  • 1 tbsp instant coffee granules
  • 2 egg yolks
  • 1 tsp Cointreau or brandy
  • 8 ounces heavy whipping cream
  • 2 tbsps orange zest
  • 6 coffee beans, optional
  • 1/4 cup finely grated white or dark chocolate
  • 6 mint leaves, optional

Chop chocolate into 1/4-inch pieces. In a stainless steel bowl, combine chocolate pieces and coffee granules. Place 1 inch of water into a sauce pot and bring to a low simmer. Do not boil. Place stainless steel bowl containing chocolate over the simmering pot. Do not allow the bottom of the bowl to touch the hot water. Stir chocolate gently using a wooden spoon until completely melted and smooth. Remove chocolate from heat and stir in the egg yolks and Cointreau. The mixture will quickly thicken to a heavy mousse-consistency. Set aside. Place the whipping cream in a large ceramic bowl and whip with a hand mixer until stiff peaks form. Blend 3 tablespoons of the whipped cream into the chocolate mixture to help "loosen" the heavy mousse. Using a rubber spatula, gently fold the chocolate into the bowl of whipped cream. Continue blending chocolate to create a marbling effect. It is important not to over-whip. Cover the bowl with clear wrap and chill for a minimum of 1 hour or preferably overnight. When ready to serve, place an equal amount of the Chocolate Java Mousse into 6 chilled wine glasses or decorative coffee cups. Top with orange zest, a coffee bean and grated chocolate. Garnish with fresh mint leaves.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295