How To Make Chocolate Mousse

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Melt the chocolate and butter in a double boiler over low heat, stirring until no lumps remain.

Allow the mixture to cool slightly, then whisk in the egg yolks one at a time.

Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Whisk one-fourth of the whipped egg whites into the chocolate mixture to lighten, then fold in the remaining whites.

Whip the cream to soft peaks. Allow the mousse to cool to 90-95F (32C-35C), then fold in the whipped cream. Make sure no streaks of egg white or cream remain.

Spoon the mousse into serving bowls and garnish with whipped cream, fresh berries, shaved chocolate or mint. Or chill the mousse completely, then pipe into bowls or baked tart shells.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens