Chocolate Mousse - Barefoot Contessa - Ina Garten Recipe

Name: Chocolate Mousse - Barefoot Contessa - Ina Garten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup semi-sweet chocolate chips; 1 ounce unsweetened chocolate, chopped; 1/4 cup freshly brewed coffee; 1 teaspoon instant coffee powder; 1/4 cup Grand Marnier; 1 1 tablespoon cognac or 1 tablespoon brandy; 1 teaspoon pure vanilla extract; ½ tablespoons unsalted butter, diced, at room temperature; 8 extra-large eggs, separated, at room temperature; 1/2 cup sugar, plus; 2 tablespoons sugar, divided; kosher salt; 1/2 cup cold heavy cream; sweetened whipped cream, for decoration

Servings: persons

1 cup semi-sweet chocolate chips
1 ounce unsweetened chocolate, chopped
1/4 cup freshly brewed coffee
1 teaspoon instant coffee powder
1/4 cup Grand Marnier
1 1 tablespoon cognac or 1 tablespoon brandy
1 teaspoon pure vanilla extract
½ tablespoons unsalted butter, diced, at room temperature
8 extra-large eggs, separated, at room temperature
1/2 cup sugar, plus
2 tablespoons sugar, divided
kosher salt
1/2 cup cold heavy cream
sweetened whipped cream, for decoration

1
In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
2
Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
3
Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
4
In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
5
Decorate with sweetened whipped cream just before serving.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup semi-sweet chocolate chips, 1 ounce unsweetened chocolate, chopped, 1/4 cup freshly brewed coffee, 1 teaspoon instant coffee powder, and more.

Yes, Chocolate Mousse - Barefoot Contessa - Ina Garten falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Mousse - Barefoot Contessa - Ina Garten

How did you like this recipe?

Frequently Asked Questions