
Raspberry Creme Coffee Chocolate Mousse
Decadent chocolate mousse made with Java Momma’s Raspberry Creme coffee. YUM!
Raspberry Creme Chocolate Mousse
Ingredients
- 1½ cup chilled heavy cream, divided
- 4 egg yolks, room temperature
- ½ cup brewed Raspberry Crème Coffee, divided, room temperature
- 4 tbsp sugar, divided
- 6 oz. dark chocolate, chopped (I prefer Dove Chocolate)
- 2 egg whites
- 1 pre-made pie crust OR 6 individual vessels for serving
- Fresh Raspberries for garnish
Prep Time
30 minutes
Wait Time
2 hours
Total Time
30 minutes
Instructions
- Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
- Combine egg yolks, ¼ cup brewed Raspberry Crème Coffee (room temp) and 2 Tbsp. sugar in a glass bowl.
- Place over a pot of gently simmering water (bowl should not touch water). Whisking consistently, cook mixture until lighter in color and volume doubles. The mixture should register 160° in temp, about 1 minute.
- Remove bowl from heat. Add chopped chocolate and stir until melted and mixture is smooth. Set aside.
- Place egg whites in a mixing bowl and beat until foamy. Gradually beat in 1 Tbsp. sugar and slowly drizzle in remaining ¼ cup of brewed coffee. Increase speed and beat until stiff peaks form. Fold beaten egg whites into chocolate mixture in 2 additions.
- Add reserved chilled whipped cream into mixture just to blend.
- Pour mousse into graham cracker pie crust OR divide mousse among 6 individual vessels.
- Chill until firm, at least 2 hours.
- Beat remaining cup of cream and 1 tbsp sugar in mixing bowl until soft peaks form. Before serving, top pie or serving vessels with whipped cream and garnish with raspberries.
