Italian chocolate mousse
A perfect light and fluffy Italian chocolate mousse. It’s easy to make and just needs some chilling time. The preparation only takes about 15-20 minutes to make.
Italian chocolate mousse
There is something so satisfying about a really good chocolate mousse. And this recipe by non other than Marcella Hazan is super easy to make. The recipe comes from the book The essentials of classic Italian cooking. If you love Italian food, this is the book for you! Now you have to know that I have a thing for chocolate mousse. Whenever I go out for dinner I will always pick the chocolate mousse from the dessert menu.
Varying results
When you order so much chocolate mousse you will soon find out that the quality is not the same in every restaurant. I’ve had really bad ones and really really good ones. This Italian chocolate mousse definitely falls in the really good ones. It’s delicious. For making the Italian chocolate mousse you do use raw eggs. That is not something every one wants to eat, so if you do make sure you go for really fresh eggs. And if you don’t want it, then you can switch to the eggless chocolate mousse instead.
Making the Italian chocolate mousse
Making this super simple recipe is not complicated. I like to use dark chocolate but not too dark. I usually go somewhere between 50 to 70% cacao. This recipe also uses a bit of rum. If you’re preparing this for kids you might want to leave the rum out. It’s not very overpowering. In fact; it’s a subtle flavor and really does give it an extra boost. I normally don’t really like additional alcohol in a dessert. Unless it is in this limoncello trifle or in this Italian chocolate mouse.
You start the recipe by melting the chocolate au bain marie (double boiler). Make sure the bowl with the chocolate doesn’t hit the water as that will make it go too fast. You want it melting at a slow speed. Once melted leave to cool a bit while you whip the egg yolks to a light and creamy mixture.
Add the cooled chocolate to the egg yolks together with the rum and the espresso. That is then mixed together with the whipping cream and the egg whites. Fold it in carefully so you don’t loose any of the air. Divide over 6 glasses and keep in the fridge for at least a few hours.
The Italian chocolate mousse will be delicious even if not completely set. So if you have a dinner party and can’t wait any longer? Just serve it with some extra cream and chocolate shavings and I’m sure no one will complain!
Check these recipes as well
Italian chocolate mousse
Ingredients
- 170 gr dark chocolate
- 4 eggs
- 150 ml whipping cream very cold
- 4 tablespoons dark espresso
- 2 tablespoons rum
- 2 teaspoons sugar
Instructions
- Make a double boiler and bring the water to a soft simmer. Put the chocolate in a heat resistant bowl and leave to melt. Put a mixing bowl in the freezer.
- Split the eggs and whip the egg yolk with the sugar till it becomes light and creamy. Add the melted chocolate, rum and espresso.
- Place the cream in the bowl that came out of the freezer and whip until it forms firm peaks. Add the cream to the chocolate mixture and fold it in with a spatula until combined.
- Mix the egg whites until it forms firm peaks and add that to the chocolate mixture as well. Fold it in carefully.
- Divide the mixture over 6 glasses and put in the fridge overnight. Serve with extra cream if you want.
Nutrition Information
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
What an excellent , rich & boozy chocolate mousse!! A grand dessert!!
Mmm. Dark chocolate and espresso – great combination. Looks delicious.
Mmm. Dark chocolate and espresso – great combination. Looks delicious.
I can’t wait to try. Your picture is so pretty. (I think you left out the chocolate.)
How wonderful and light this looks! Your photos are stunning – I can almost taste that last spoonful!
I used to make a chocolate mousse with uncooked eggs – but then the salmonella scares hit, with all types of “don’t eat raw eggs” warnings. But where I live now, there is a lovely woman down the road who raises chickens and sells eggs. She loves her chickens and is always fussing over them. I am looking forward to trying the recipe with these wonderful eggs!
Wow, you make it all look so spectacular! I know my guys would really like this, but I am passing on this as we have had too many desserts around here with the other blog alongs I do. Someday I will go back and make it. I am just now discovering Donna Hay and love her simplicity! You did a great job on this mousse.
What a lovely presentation! I simply want this…rich, decadent, sinful mousse. It needs to wait overnight? Ooh…talk about torture! I can hardly wait!
What a lovely presentation! I simply want this…rich, decadent, sinful mousse. It needs to wait overnight? Ooh…talk about torture! I can hardly wait!
Oh, does that look luscious or what! I’m craving chocolate like nothing else now!
This looks so amazing! I LOVE Donna Hay too!
Such a classic dessert!
This sounds fantastic with the espresso and rum! I’m going to have to try this.
Wooo Hooo! Rum in it means it is going to be lovely:-) love the combination here.
Pingback: Cream Puffs In Venice - Cooking Italy: Marcella Hazan’s Italian Chocolate Mousse
mmm nothing is better than this! Looks gorgeous!
Lovely and delicious! I love the tiny details of your photos, like the cocoa sprinkled around the spoon. So artistic.
Simone, it’s a good thing this recipe is just for 6 servings. I would be tempted for 2nd’s and 3rd’s!
I made this today. It was a flavor all it’s own…not a pudding by no means! Very light and rich…almost like a cup of creamy hot chocolate on a spoon. I used rum extract…it did seem a bit overpowering to me. All in all…very easy to make with beautiful results.
This looks, sounds and, I’m sure, IS delicious… Just wondering what percentage chocolate you would recommend?
Thanks,
Bell.
It sort of depends on what you’re going to do with the chocolate. I have to say that I tend to use chocolate with a chocolate percentage of around 55%. And then in the dark variety. I find that works best in most cases even though sometimes I use higher content. But it’s easier to work with! 🙂
Oh my goodness this looks fantastic! It has the trinity of sinful goodness (chocolate, coffee and alcohol). Oh, and the whipping cream doesn’t hurt either. My boyfriend is obsessed with super, super dark chocolate and I love the strongest coffee I can make. I think I am going to try this recipe with super concentrated coffee and the darkest chocolate I can find. Whew, talk about rich! Maybe I will make 12 tiny serving rather than 6. Thanks for the great recipe!
Let me know how you liked it!
I love chocolate mousse, too. And haven’t made it in ages! You have me SO craving it now. 🙂
Oh boy! Now you speak my language! :;-) 🙂 🙂
This looks amazing! What’s the difference between an Italian mousse and a French mousse? Freezing this would make a lovely semifreddo too. 😋
Thanks so much! To be entirely honest; I don’t know exactly what the difference is, but this particular recipe is from an Italian cookbook. Hence the name! 🙂