Chocolate Mousse

Chocolate Mousse

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"Mmmmmm... I love this because it's so fluffy and chocolaty. I suppose you could also use this for chocolate mousse cake. After its chilled, then its harder to move around/pour, so if you want to put this into a cake, do it before chilling it."
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6-8 h 6 servings yields 2 (6 in) springform pans
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

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  1. Fill a pot with water, and a large dry bowl with chocolate chips and butter. Put the bowl filled with butter on top of the pot of water, making sure that the bottom of the dry bowl doesn't touch the water. Turn the heat on to low.
  2. Now keep on stirring your chocolate and butter. Don't get frustrated and turn the heat on to high, or else your chocolate will scorch more easily.
  3. When the chocolate and butter mixture has melted, and mixed well (it should be since you were mixing it the whole time), add 4 egg yolks and mix well.
  4. Beat cream until stiff peaks form. Set aside, we'll use it in a moment.
  5. Beat egg whites until tripled in volume. Fold the egg whites and cream together.
  6. Fold the cream/egg whites mixtures into chocolate until well mixed.
  7. Set in the fridge for 6-8 hours or overnight. Garnish with raspberries (the sour flavor nicely contrasts with the sweetness) and/or mint.
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