Mousse au Chocolat
Cuisine: French
Author: Kirsten | My Kitchen in the Rockies
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 7.05 ounces (200 g) good dark chocolate, not milk chocolate
  • 1 cup (250 ml) heavy whipping cream
  • 5 egg whites
  • 1.06 ounces (30 g) sugar
  1. Melt chocolate over a water bath. Set aside and let cool slightly.
  2. With a hand held mixer whisk the whipping cream until soft peaks form. Set aside.
  3. Whisk the egg whites until almost stiff peaks form. Add the sugar and continue whisking until peaks are firm.
  4. Mix chocolate with the heavy whipping cream.
  5. Fold egg whites in portions gently under the chocolate cream. Don't stir, fold!
  6. Divide mousse into 6 to 8 individual ramekins and cool in refrigerator to set.
  7. Let mousse sit for about 20 mins at room temp. before serving.
  8. Garnish with raspberries, mint leaves or chocolate shavings.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at