WSJ 5/27/2017.  Italian frozen chocolate mousse. QED.  Svgs 8.  Takes 4 hours to freeze.


½ C sugar

3 large eggs

2 egg yolks

2 C heavy cream

8 ounces semisweet (63% cacao or higher), melted, warm but not hot.

¾ C toasted, coarsely chopped almonds


  • line 9×5 loaf pan with plastic wrap
  • A. MELTED CHOCOLATE  melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
  •  B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
  • C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
  • Fold A Chocolate  into B Egg mixture with rubber spatula.                                                                                       Quickly but gently fold in C whipped cream to A&B mixture.
  • Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
  • Slice & serve with dollop of whipped cream

Chocolate Mousse

July 14, 2015

WSJ 2015

  • 12 oz semisweet chopped chocolate
  • ¾ C water
  • 2 Tb instant espresso coffee granules
  • pinch salt
  • 4 egg yolks (can add 2 whites- optional for lighter mousse)
  • 1 C heavy whipped cream
  • 2 TB liquor (Cognac/bourbon or Kahlua)
  1. Double boiler over simmering water: melt chocolate, water, coffee powder & salt. Stir until just melted.
  2. Remove top pot from heat, beat in yolks, one at a time, let cool completely.
  3. Whip cream to soft peaks then add 2 T liquor.
  4. Fold whipped cream into chocolate [if wanted, add 2 whipped egg whites to chocolate  – after folding in whipped cream].
  5. Transfer chocolate mousse into ramekins or other individual serving cups/glasses.(maybe top with flak salt and or fruit and whipped cream)