Death By Chocolate Mousse – a delicious recipe with chocolate, heavy cream, egg whites, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat water in the bottom half of a double boiler over medium heat. Place semisweet chocolate in the top half of the double boiler. Allow the chocolate to melt slowly, about 9-10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
2
Chill the bowl and balloon whip for mixer. Place the cream in chilled bowl and whisk on high speed until peaks form, about one minute. Set aside.
3
Whisk 3 eggs in a large stainless-steel bowl until soft peaks form, about 3 minutes. Add sugar and combine to whisk until stiff peaks form, about 2-3 minutes. Add 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously and thoroughly. Gently fold in egg whites, then add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate until served.
676
kcal
Calories
53
g
Fat
36
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 6 ounces semisweet chocolate, broken into pieces, 1 1/2 cups heavy cream, 3 egg whites, 2 tablespoons sugar.
Yes, Death By Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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