Belgian Chocolate Mousse | by Judamah | Rosalind Desserts | Ready In 3 Minutes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder is lower in fat, while semi-sweet chocolate is more accessible.

Melt dark chocolate and butter together in a heatproof bowl over simmering water until smooth.

Remove from heat and let cool slightly.

Whisk eggs and sugar in a separate bowl until pale and fluffy, about 5 minutes.

Fold the melted chocolate mixture into the egg mixture gently until combined.

In another bowl, whip heavy cream until soft peaks form.

Carefully fold the whipped cream into the chocolate mixture in three additions until no streaks remain.

Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.

Serve chilled, optionally topped with additional whipped cream or chocolate shavings.

Cooking Techniques

Spice Level:

Allergens