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Parisian Chocolate Mousse
Parisian Chocolate Mousse
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8 ounces sweet cooking chocolate
5 Jersey Fresh eggs, separated
whipped cream to decorate
¼ cup strong coffee
1 tsp vanilla


Melt chocolate in double boiler, add coffee, stir occasionally. Cool. Beat in egg yolks one at a time, beating well after each addition. Stir in vanilla. Beat egg whites until stiff but not dry. Fold egg whites into chocolate mixture. Pile into soufflé dishes and decorate with whipped cream just before serving. Chill at least 8 hours before serving. Serves 8. Contributed by: Marilyn Goodwin, North Hanover Twp., NJ

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Parisian Chocolate Mousse
This is a QR Code
Scan here to get
this recipe on
your phone
8 ounces sweet cooking chocolate
5 Jersey Fresh eggs, separated
whipped cream to decorate
¼ cup strong coffee
1 tsp vanilla


Melt chocolate in double boiler, add coffee, stir occasionally. Cool. Beat in egg yolks one at a time, beating well after each addition. Stir in vanilla. Beat egg whites until stiff but not dry. Fold egg whites into chocolate mixture. Pile into soufflé dishes and decorate with whipped cream just before serving. Chill at least 8 hours before serving. Serves 8. Contributed by: Marilyn Goodwin, North Hanover Twp., NJ

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