Light Chocolate Mousse

Choco­late Mousse is a deli­cious, yet light, French dessert. The two main ingre­di­ents are dark choco­late and eggs. There is no but­ter and no flour, which makes it a very light non-fat­ten­ing dessert. And it is still deli­cious­ly sweet! It is easy to make, and you can pre­pare it in advance. All in all, a very smart dessert choice!

Utensils

Please note, you will need an elec­tric mix­er to whip the egg whites.

Recipe

I tried many recipes for choco­late mousse, and came up with my own recipe which I find espe­cial­ly deli­cious!

Print Recipe

Light Choco­late Mousse

Course

Dessert

Prep Time

20 min­utes

Pas­sive Time

2 hours

Serv­ings

peo­ple

Ingre­di­ents

• 4 oz. Bit­ter­sweet dark bak­ing choco­late (125g)
• 3 egg yolks
• 4 Egg Whites
• 3 table­spoons fat free half and half (5cl)
• 1 oz. gran­u­lat­ed sug­ar (25g)
• 1 tea­spoon vanil­la extract

Course Dessert Prep Time 20 min­utes Pas­sive Time 2 hours Serv­ings peo­ple Ingre­di­ents 4 oz. Bit­ter­sweet dark bak­ing choco­late (125g) 3 egg yolks 4 Egg Whites 3 table­spoons fat free half and half (5cl) 1 oz. gran­u­lat­ed sug­ar (25g) 1 tea­spoon vanil­la extract

Instruc­tions

1. Melt the choco­late with the half-and-half in the microwave. (it should take about 1 minute or so).
2. Sep­a­rate the egg yolks from the egg whites. Mix 3 egg yolks with the melt­ed choco­late mix­ture. Add the vanil­la extract, and mix. Let it cool down.

   
3. Whip the 4 egg whites with a pinch of salt, using an elec­tric mix­er, always turn­ing in the same direc­tion (so as to not break the egg whites), first on low speed, and then on high­er speed. About half way through, add the gran­u­lat­ed sug­ar and con­tin­ue whip­ping.

   
4. Once the choco­late mix­ture is cold, add it to the whipped egg whites. Gen­tly and slow­ly, mix the choco­late with the egg whites. Take your time. You do not want to break the egg whites, so it is impor­tant you mix slow­ly and gen­tly. You are done once you have a uni­form smooth choco­late mousse.

   
5. Put the choco­late mousse for at least 2 hours in the fridge. Serve cold in dessert cups. Enjoy!

   

Recipe Notes

Option­al: you can add nuts for dec­o­ra­tion. (I added a wal­nut).

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If you are look­ing for oth­er light choco­late recipes, check out my zuc­chi­ni choco­late cake.

Bon Appétit!

French Mom

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