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Easy Chocolate Mousse

Chocolate mousse is quick and simple, and yet both elegant and kid-friendly. This one is light, but rich and satisfying.
Course Dessert
Cuisine French
Prep Time 30 minutes
Total Time 32 minutes
Servings 6
Calories 407kcal
Author Ann Otis


  • 225 grams (8 oz) dark chocolate (semi-sweet or bittersweet), finely chopped
  • 5 tablespoons water
  • 2 tablespoons dutch-processed cocoa powder
  • 1/2 teaspoon instant espresso powder
  • 2 large eggs, separated
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1 cup + 2 tablespoons heavy cream


  • Combine chopped chocolate, water, cocoa powder, and espresso powder in a medium heatproof bowl.
  • In a medium saucepan, boil 1 inch of water and remove pan from heat. Place the bowl with the chocolate mixture on top and stir mixture frequently until melted and smooth.
  • In a medium bowl, vigorously whisk the egg yolks with the 1 1/2 teaspoon of the sugar and salt for about a minute, until it get lighter in color.
  • Add the chocolate mixture to the egg mixture and whisk to combine. Set aside to cool.
  • Using a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add the remaining sugar, increase speed to medium high, and whip to soft peaks, about 2 minutes.
  • Whisk one quarter of the egg whites into the chocolate mixture. With a rubber spatula, carefully fold in the rest of the egg whites until most streaks are gone.
  • Clean the stand mixer bowl and whip the cream, gradually increasing the speed to high. Whip to soft peaks. With a rubber spatula, fold whipped cream into the chocolate mixture until well combined. Spoon mousse into 6-8 individual cups, cover with plastic wrap, and refrigerate for at least 2 hours.


Calories: 407kcal | Carbohydrates: 21g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 123mg | Sodium: 76mg | Potassium: 332mg | Fiber: 4g | Sugar: 11g | Vitamin A: 750IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 4.8mg