- Cuisine: European, French
- Course: Dessert
- Skill Level: Easy to Moderate
- Servings : 4
- Prep Time : 20m
- Cook Time : 5m
- Ready In : 4:10 h
This information is per serving.
Calories from Fat275
Serving Size:About 3.5 oz. (95 g) mousse topped with whipped cream
This easy homemade chocolate mousse recipe uses cooked egg yolks and meringue powder to reduce the risk of bacterial contamination from eating raw eggs.
Mousse is high in saturated fat due to the chocolate, butter, egg yolks, and heavy cream. One seeing has 19 grams. Enjoy Chocolate Mousse in moderation for special occasions.
- Meringue powder made from powdered egg whites is available online or where cake decorating supplies are sold.
- A double boiler is ideal for this recipe to prevent overcooking the chocolate and eggs. If you do not own a double boiler, you can use a metal or heat proof glass bowl over simmering water. Hold the bowl using a kitchen mitt or towel to prevent burns.
- Use an instant-read or infrared thermometer to check chocolate mixture temperature.
- Nutrition information includes 1/4 cup (60 ml) of whipped cream topping. Subtract 50 calories for basic mouse recipe.
- Information about chocolate flavonoids.
- 1/2 cup (100 g) bittersweet or semisweet chocolate
- 2 tablespoons (30 ml) butter or margarine
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 1 tablespoon (15 ml) espresso or strong coffee or 2 teaspoons (10 ml) brandy, orange-flavored liqueur, or light rum
- 2 large egg yolks
- 1 tablespoon (15 ml) granulated suger
- 1/2 cup (120 ml) chilled heavy whipping cream
- 4 teaspoons (20 ml) meringue powder
- 5 tablespoons (75 ml) cold water
- Additional whipped cream for topping (optional)
Method of Preparation
Place chocolate and butter in the top of a double boiler over simmering water. Stir or whisk until chocolate and butter melts forming a uniform mixture. Next stir in the vanilla and coffee or liqueur. Quickly whisk in the egg yolks and cook, stirring until mixture reaches 165°F (74°C). Cook 1 minute, remove from heat and set aside.
Beat sugar and cream using a hand mixer on high speed or stand mixer on medium to high speed until soft to stiff peaks form. Do the same with the meringue powder and water.
Stir or whisk about a quarter of the egg whites into the chocolate mixture then gently fold in the remaining egg whites until uniform on color with no white streaks. Fold in the whipped cream.
Divide the mousse between four serving dishes or glasses. Cover with plastic wrap and refrigerate at lest 2 hours to allow the flavor to develop. Mousse can be prepared up to 48 hours in advance.
Serve with topped with additional whipped cream if desired.