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Real Chocolate Mousse

Scott Phillips

Servings: four.



  • 6 oz. semisweet or bittersweet chocolate, preferably 60% to 62% cacao, chopped
  • 2 Tbs. unsalted butter, cut into 8 pieces
  • 3 large egg whites
  • Pinch of table salt
  • 3 Tbs. granulated sugar
  • 3/4 cup cold heavy cream
  • Chocolate shavings for garnish (optional)

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 75
  • Sodium (mg): 135
  • Carbohydrates (g): 39
  • Fiber (g): 3
  • Protein (g): 6


  • Put the chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.

    In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually sprinkle in the sugar—go slowly, as adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks (see photo below). Don’t overbeat or the dissolved sugar may weep out of the whites.

  • Wipe the beaters (or whisk) clean and then whip the cream in a large bowl until it’s fairly thick and holds a soft peak when the beaters are lifted.

    With a large spatula, gently fold about onethird of the egg whites into the chocolate until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream. Add a flavoring, if using (see variatons below). Fold gently until the mixture is uniform in color and texture.

    Divide among 4 dessert dishes and serve immediately, or refrigerate for at least 30 minutes for a slightly firmer texture. Garnish with chocolate shavings, if using.

  • Note: The risk of salmonella infection from consuming raw egg whites is low, but the only way to be completely safe is to use pasteurized egg whites.
  • Hazelnut: 3 Tbs. Frangelico
  • Bourbon: 1 Tbs. bourbon
  • Coconut: 1/2 cup toasted sweetened coconut (serve immediately to retain texture)


Rate or Review

Reviews (20 reviews)

  • anjasig | 04/12/2017

    I made this for a competition and I feel very confident! It is airy and light and just the right amount of chocolate and sweetness. It doesn't leave a lingering sweat taste in my mouth like some other recipes did.

  • Salzburg1 | 03/21/2016

    I have been making/trying all recipes (France, Germany, Austria etc.) of chocolate mousse for decades and this is without a doubt the absolute best! Works out perfect even with white chocolate.

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