Chocolate Mousse in a Snap
A no-bake chocolate mousse cake: coffee-scented chocolate mousse folded with whipped egg whites and cream in a springform pan lined with ladyfingers. Chill 4 hours.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
Jump to: Ingredients | Instructions | Tips | Print recipe
Sandra Mills's chocolate mousse is set in a springform pan lined with ladyfingers, which turns it into a party-worthy dessert. Chocolate is melted gently with coffee and sugar, enriched with egg yolks and vanilla, then lightened with stiffly beaten whites and whipped cream.
Her tip: the hardest part may be finding ladyfingers in the supermarket. When she finds them, she freezes some extra.
Ingredients
- 2 packages of ladyfingers (not filled)
- 12 ounces of Nestle semisweet chocolate morsels
- 4 tablespoons brewed coffee (or 4 tablespoons water and 1 teaspoon instant coffee)
- 2 tablespoons sugar
- 6 eggs, separated
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- Whipped cream, for topping (optional)
Instructions
- Line the pan. Line a 10-inch springform pan with ladyfingers on the side and bottom.
- Melt. Melt the chocolate with the coffee and sugar carefully; it must not boil. Sandra uses the microwave on medium, stopping to stir, and stops before the chocolate is fully melted. Cool.
- Add the yolks. Put the egg whites in a large bowl. Add the yolks to the chocolate one at a time, stirring well in between. Add the vanilla.
- Fold in the whites. Beat the whites with an electric mixer until stiff. Fold into the chocolate with a rubber spatula.
- Fold in the cream. Whip the cream and fold it into the chocolate mixture.
- Chill. Pour into the lined pan and chill 4 hours before serving. Top with whipped cream if you like.
Tips
- This uses raw or lightly cooked eggs. For anyone pregnant, very young, elderly or with a weakened immune system, use pasteurized eggs.
More dessert recipes
All dessert recipes | All recipes | Cooking guide and safe temperatures