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Chocolate Mousse

Chocolate Mousse

Don’t be fooled by the French name, light yet intensely chocolate, this is a delicious treat. Yum!


  • 5 1/4 oz bittersweet or dark chocolate, chopped coarsely
  • 14 oz heavy cream
  • 3 large egg whites
  • 1 oz sugar
  • Additional shaved chocolate, for garnish
  • Whipped cream, for garnish


  • Place chocolate in a large heat-safe bowl, microwave or set over a double boiler at a low simmer.
  • Microwave or stir chocolate until melted. Take off the heat and let stand.
  • Beat the cream over ice until it forms soft caps. Set aside and leave at room temperature.
  • In a separate bowl, whip egg to soft caps. Slowly add the sugar and continue whipping until firm.
  • Remove the chocolate from the microwave or double boiler and using a whisk, fold in the egg whites all at once.
  • When the whites are almost completely incorporated, fold in the whipped cream.
  • Cover the mousse and refrigerate for approximately 1 hour or until set.
  • Evenly split into serving dishes and top with more whipped cream and shaved chocolate, if desired.
  • Serve.


Try adding raspberries or other fruit on top for a twist.

Inspired by and adapted from: Food Network