The highlight of freezing February is Valentine’s Day. Not for going out to lunch or dinner, where the big crowds rival Mother’s Day meal service. For me, it’s all about the meal I prepare at home. I try to cook up a simple steak, veal chop or fish filet with a vegetable side so I have room to enjoy this luxuriously decadent mousse.

This recipe is a variation I learned while living in Paris. Seriously Simple to put together, the mousse can even be made in the morning, covered with plastic wrap and decorated right before serving. I also love that this mousse incorporates my two favorite flavors: chocolate and coffee. The coffee accentuates the chocolate flavor.

Egg whites are carefully beaten into a cloud of fluffiness and lighten up the mocha mixture. Cream fraiche adds a slightly sour, yet creamy tang. Make sure to use a rubber spatula to carefully fold the egg whites into the mousse. Use good-quality chocolate like Ghirardelli, Guittard or Valrhona for the best flavor.

Mocha Mousse

Serves 6

8 ounces semisweet or bittersweet chocolate, cut into pieces or chips

1 cup (2 sticks) unsalted butter, cut into pieces

1/4 cup room temp brewed espresso or strong coffee

3 large egg yolks

1/4 cup creme fraiche

6 large egg whites

Pinch of salt

Garnish

1/2 cup heavy cream, whipped

Chocolate curls, grated chocolate, strawberries or blueberries

1. In the top part of a double boiler, combine the chocolate and butter on medium heat and melt slowly. When melted, add the espresso/coffee and whisk to combine. Add the egg yolks and beat them into the mocha until well-combined. Let it cool.

2. Add the creme fraiche to the cooled chocolate mixture and mix until it is well blended.

3. In a large mixing bowl, or with an electric mixer, beat the egg whites with the salt until very stiff.

4. Fold the mocha mixture into the egg whites carefully, making sure that there are no lumps. Use a rubber spatula to carefully fold the egg whites into the mocha mixture. Pour the mixture into a 1-quart serving bowl or individual serving goblets and chill at least for 2 to 4 hours or until completely set.

5. Decorate each serving with whipped cream and the grated chocolate or chocolate curls. To make chocolate curls, use a swivel peeler and shave off the chocolate.You can also decorate with raspberries and blueberries.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.