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

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.

Italian chocolate mousse

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.

Italian chocolate mousse

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!

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Italian chocolate mousse
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4.38 from 8 votes

Italian chocolate mousse

The perfect chocolate mousse for any party!
Prep Time: 15 mins
Total Time: 15 mins
Servings: 6 people

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.
Course: Dessert
Cuisine: Italian
Keyword: chocolate
Author: Marcella Hazan

Nutrition Information

Calories: 310kcal, Carbohydrates: 15g, Protein: 8g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 60mg, Potassium: 283mg, Fiber: 3g, Sugar: 8g, Vitamin A: 537IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 4mg

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.

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