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Chocolate Mousse with Salted Caramel Ice Cream


  • 6 oz. semi sweet or dark chocolate I used Scharffen Berger Semisweet Dark
  • 2 egg yolks
  • 1/4 c. sugar
  • 2 Tbsp. espresso coffee*
  • 1 1/2 c. heavy cream
  • Salted Caramel Ice Cream
  • Toasted hazelnuts filberts


  1. Melt the chocolate over a double boiler or very slowly in the microwave.
  2. While the chocolate is melting, combine the egg yolks and sugar in a large mixing bowl and beat with a hand-held mixer until very pale and thick and have doubled in size. Whisk in the espresso (or coffee liqueur).  When the chocolate has melted, whisk it into the egg yolk mixture.
  3. In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat and add another 1/3 of whipped cream and then fold in the remaining 1/3 of the whipped cream into the chocolate mixture.  Pour the mousse into individual serving dishes or use the small jelly jars like I did. Chill for one hour.