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Chocolate Mousse
Silky, airy dark chocolate mousse — rich, decadent, and deceptively simple to make. Folding the beaten egg whites into the chocolate in three separate additions, rather than all at once, keeps the mixture airy instead of deflating it into a dense paste.
Ingredients
Instructions
Melt chocolate with butter; cool slightly.
Beat egg yolks with sugar until pale; fold into chocolate.
Beat egg whites with pinch of salt to stiff peaks.
Gently fold egg whites into chocolate mixture in three additions.
Pour into glasses; refrigerate at least 2 hours. Serve with a dollop of whipped cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
