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CococoBernard Callebaut




  • 1/3 cup White, Granulated Sugar (80 ml)
  • 6 tbsp Prepared, Strong Coffee (90 ml)
  • 7 ounces Chocolaterie Bernard Callebaut Dark Chocolate (225 g)
  • 4 tbsp Heavy (Whipping) Cream (60 ml)
  • 3 Large Egg Whites
  • 1½ cups Chilled Whipping Cream (300 ml)




  1. In a saucepan, dissolve sugar in coffee over medium heat. Set aside.
  2. In the top of a double boiler over hot, (not simmering) water, melt the dark chocolate, stirring constantly, until smooth. When completely melted, whisk in the 4 tablespoons of cream and the coffee/sugar mixture. Stir until smooth. Allow to cool.
  3. Beat egg whites to soft peaks. Gently fold in ½ cup of the chocolate mixture. Pour this latter mixture back into the chocolate mixture, folding gently. Beat chilled cream to soft peaks, and fold in gently until totally mixed.
  4. Pour mousse into a large serving bowl, or 8 individual dessert glasses. Chill for 4 hours.
  5. For a more unique presentation Chocolaterie Bernard Callebaut or Bernard C. recommends using one of the large chocolate orchid or daisy molds as a serving container, and chocolate dessert dishes for individual portions.


(Makes 8 Servings)


Martha Moore,
Victoria, British Columbia