Chocolate Mousse Recipe | Sharing a Recipe from My Cookbook!

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 2 tablespoons of unsalted butter in a heatproof bowl over medium-low heat.

Add chopped dark chocolate to the melted butter and whisk until melted.

Turn off the heat and add 1/4 cup of white sugar to the warm chocolate mixture to dissolve it.

Transfer the chocolate mixture to a large mixing bowl.

Lightly beat 2 whole eggs and add them to the chocolate mixture along with 1 teaspoon of vanilla extract.

In a separate bowl, add egg whites and 1 teaspoon of cream of tartar, then whip until fluffy and they hold their peaks.

Gently fold the whipped egg whites into the chocolate mixture, leaving it streaky to lighten it.

In a clean, cold mixing bowl, add 2 cups of heavy cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract, then whip until soft peaks form.

Reserve about 1.5 cups of whipped cream for garnish, then fold the remaining whipped cream into the chocolate mixture in two dollops.

Use a ladle to fill teacups with the mousse, wiping any excess from the sides with a paper towel.

Garnish each teacup with a dollop of reserved whipped cream and chocolate shavings made with a potato peeler.

Place the teacups on a sheet pan and refrigerate for a minimum of 4 hours, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens