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


  1. Place chocolate in a large heat-safe bowl, microwave or set over a double boiler at a low simmer.

  2. Microwave or stir chocolate until melted. Take off the heat and let stand.

  3. Beat the cream over ice until it forms soft caps. Set aside and leave at room temperature.

  4. In a separate bowl, whip egg to soft caps. Slowly add the sugar and continue whipping until firm.

  5. Remove the chocolate from the microwave or double boiler and using a whisk, fold in the egg whites all at once.

  6. When the whites are almost completely incorporated, fold in the whipped cream.

  7. Cover the mousse and refrigerate for approximately 1 hour or until set.

  8. Evenly split into serving dishes and top with more whipped cream and shaved chocolate, if desired.

  9. Serve.

Recipe Notes

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