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  • 5 1/4 ounces bittersweet chocolate, coarsely chopped
  • 14 ounces cold heavy cream
  • 3 large egg whites
  • 1-ounce sugar
  • Sweetened whipped cream, for garnish, optional
  • Shaved bittersweet chocolate, for garnish, optional


  • Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
  • Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
  • Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.


Categories: Mousse 
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