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Chocolate Mousse


  • Serves 4
  • Cooks in 20 mins (20m prep + 0m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

French style cookies | Can’t be macarons

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Stir until smooth and let cool slightly.
  2. 2.In a separate bowl, whip the cold heavy cream, sugar, and vanilla extract until soft peaks form.
  3. 3.In another bowl, beat the egg whites with salt until stiff peaks form.
  4. 4.Gently fold the melted chocolate into the whipped cream until well combined.
  5. 5.Fold in the beaten egg whites until the mixture is light and fluffy.
  6. 6.Divide the mousse into serving dishes or glasses.
  7. 7.Refrigerate for at least 2 hours, or until set.
  8. 8.Serve chilled and enjoy the creamy decadence!

lightbulb_outline Tips

  • chevron_rightUse high-quality chocolate for the best flavor.
  • chevron_rightMake sure the heavy cream is cold before whipping to achieve the desired texture.
  • chevron_rightBe gentle when folding in the melted chocolate and beaten egg whites to maintain the mousse's lightness.