Chocolate Mousse





30 min



  • 1 cup Heavy cream
  • 5 ounces Unsweetened chocolate (chopped)
  • 3 Egg whites

In a medium saucepan, heat 2 inches of water over medium heat.

Add chocolate and 1/4 up of heavy cream to a heatproof bowl.

Place the bowl with the chocolate and cream mixture over the simmering water (but not touching the water). Stir continuously with a spatula until chocolate is melted and incorporated with the cream. Remove the bowl and set aside.

In another bowl, beat the egg whites until stiff peaks form.

In another bowl, beat the remaining cream until stiff peaks form.

Gently fold half of the whipped cream into the melted chocolate, once combined stir in the remaining whipped cream.

Fold in the egg whites.

Scoop the mousse into serving cups and refrigerate for 2 hours.

Serve and enjoy!

Note – this recipe is unsweetened. To add a touch of sweetness simply add 2 tbsp of sugar or sweetener to the heavy cream before whipping it.

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