Mother’s Day Chocolate Mousse

Mother’s Day Chocolate Mousse


Here is an easy, but elegant Chocolate Mousse that is sure to make your mother smile. 



3/4 Cup Unsalted Butter

3/4 Cup Unsweetened Dutch Cocoa

3 Large Separated Eggs

3/4 Cup Sugar

1 1/4 Cups Heavy Whipping Cream

3 Tablespoons Orange Liqueur

3 Tablespoons Vanilla Extract

Extra Whipped Cream For Garnish

Raspberries For Garnish


In a medium saucepan melt the unsalted butter over a low heat.  Remove from the heat and stir in the cocoa.  Mix until smooth.  Set aside to cool.  In a large size bowl beat the egg yolks, with a hand mixer, until they are nice and thick.  They should have a lemon color.  Slowly beat in 1/4 cup of sugar.  Beat until light and fluffy.  Now beat in the cocoa mixture on low.  Stir in 1/4 cup of the heavy cream and the orange liqueur.  In a medium size bowl beat the egg whites until they are stiff.  Fold the egg whites into the chocolate mixture.  Beat the remaining heavy cream, sugar and vanilla in a medium size bowl until soft peaks form.  Be careful not to over beat.  You don’t want to end up with butter.  Fold into the chocolate mixture.  Spoon into individual dessert dishes.  Refrigerate for 3 hours or overnight.  Garnish with whipped cream and raspberries.  Serves 8



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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