Sinfully Rich Chocolate Mousse

Cuisinart original

This rich mousse doubles as a dessert all on its own or as a filling for your favorite cake.


Makes 4 cups


3          egg yolks

1          tablespoon water

1          tablespoon Kahlúa®

12        ounces bittersweet chocolate, finely chopped

1½       cups heavy cream

1          teaspoon pure vanilla extract

Nutritional information

No nutrition information available


Place egg yolks, water, and Kahlúa® in the Cuisinart™ mixing bowl. Insert the chef’s whisk. Mix on speed 4 for about 30 seconds just to break up the yolks and to mix the ingredients together.

Place the chopped chocolate in a stainless steel mixing bowl. Reserve.

Bring a medium saucepan filled 1⁄3 of the way with water to a simmer. The pan should be able to accommodate the Cuisinart™ mixing bowl, without allowing the bottom of the bowl to touch the water. Once the water is simmering, place the mixing bowl in the saucepan over the simmering water. Whisk continuously by hand until mixture thickens and reaches 165°F.

At the same time place ½ cup of the heavy cream in a small saucepan and bring to a slight simmer. Pour it over the chopped chocolate and stir to melt. If the chocolate does not entirely melt, place bowl over the simmering water and stir until it does.

When the egg mixture is ready, return it to the stand mixer still fitted with the chef’s whisk. Turn to speed 4. While the stand mixer is running, slowly pour in the melted chocolate. Mix until completely combined. Stir in vanilla. Transfer mixture to a clean mixing bowl and cool slightly in the refrigerator.

While chocolate mixture is cooling, wash the Cuisinart™ mixing bowl and chef’s whisk. Rinse with cold water and dry well. Place the remaining cup of cream in the mixing bowl and insert the chef’s whisk. Whisk the cream starting on speed 4 and gradually reaching speed 12 for about 1 minute and 20 seconds, until the cream holds soft peaks.

Using a large rubber spatula, fold the cream into the chocolate mixture in 3 additions. Make sure the ingredients are well incorporated after each addition.

Transfer mousse either to individual soufflé cups or a glass container. Cover with plastic and refrigerate for at least 12 hours.