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Oct 16, 2010 02:25 PM

Chocolate mousse help please!

I want to make chocolate mousse for a dinner party tomorrow. I was going to use Julia's recipe, but after cooking and cleaning am too tired to deal with the pot tango. On epicurious, I found this recipe: It looks much easier, but I would like to add a raspberry liquor and coffee. If I add them to this recipe, will I need to add more butter and sugar to minimize the liquidity? In other words, make the proportions like Julia's.

Alternatively, can I combine Julia's steps 1 and 2 and melt the chocolate into the egg mixture, the way epicurious does, and omit the beating over cold water step?

Many many thanks,


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  1. Upon reading more closely, I can substitute the 1/4 water for 1/4 liquor, and the 4 tbps of coffee will hopefully not make it too liquid-y.

    3 Replies
    1. re: E_M

      go for one or the other -- but adding 4 Tbsp of coffee effectively doubles the amount of liquid (1/4 cup is 4 Tbsp) in the mix, and is quite likely to make it too loose and too weak to hold the air.

      And if you have chocolate AND raspberry AND coffee, you go from a delicious interplay of flavors to a high risk of muddled confusion.

      1. re: sunshine842

        you could offer a raspberry sauce for garnish, but i would not add it in.

        1. re: hotoynoodle

          Agree one or the other flavor, but I'd probably go with hotoynoodle's suggestion or serve with some fresh berries.

    2. Espresso powder instead of brewed coffee wouldn't add liquid. And what they said about too many flavors at once.