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Bittersweet Chocolate Mousse
Tested by Imperial Sugar
Vintage Recipe
Bittersweet Chocolate Mousse
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Classic recipe from our vintage cookbook series, this Bittersweet Chocolate Mousse recipe has been impressing friends and family for over 100 years.

Prep time
Plan for

Chill several hours

6 servings
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Bittersweet Chocolate Mousse
Extra Fine Granulated Sugar
Prep time :
Plan For

Chill several hours

Yield :
6 servings


  • 1 pound semisweet chocolate
  • 1/2 cup extra strong coffee (or espresso)
  • 1/2 cup Grand Marnier
  • 1 cup (2 sticks) sweet butter, softened
  • 8 eggs, separated
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup heavy cream, well chilled


  1. Melt chocolate in a double boiler over hot water.  Add coffee, stir well, then stir in Grand Marnier.
  2. Remove from heat and blend until smooth.  Add in butter, beating it in for one minute after it has melted completely.
  3. Then using an electric mixer, beat egg yolks in one by one (reserving egg whites for later).  After last yolk is well incorporated, continue beating mixture for 7 minutes.  In another bowl, beat 8 egg whites until foamy, then add a pinch of salt.
  4. Continue beating until soft peaks form, then gradually add sugar, a spoonful at a time.  Beat egg whites until stiff.  In another bowl, beat chilled cream until thick (place bowl on a bed of ice or in a larger bowl containing ice and water).  Fold egg whites gently into whipped cream.
  5. Stir 1/4 of mixture into cooled chocolate mixture, blending thoroughly.  Then gently spoon rest of egg white/cream mixture and very gently fold it in.
  6. Pour or spoon mousse into individual bowls or glasses and chill several hours until completely set.
  7. Serve with whipped cream and fresh orange shavings if desired.
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