Chocolate Mousse II

Chocolate Mousse II

Sharon 0

"This is an easy mousse that is still light, fluffy, and very tasty! Substitute hot coffee for the water for a subtle flavor difference. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

Ingredients 15 m {{adjustedServings}} servings 156 cals

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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
  2. In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.
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Reviews 81

  1. 103 Ratings

Frantic Cook

Very impressive mousse! I melted the chocolate in a double boiler, because I'm paranoid about the chocolate seizing. I also whipped up a bit of cream, folded the chocolate in, and then added the whipped egg whites to make the mousse a bit creamier. I do like the fluffiness that comes from the egg whites in this recipe though... it's like eating a chocolate cloud! I used half milk & half dark chocolate (found pure dark to be too rich the first time around), and waited until it had cooled to body temperature (test temp on your wrist) before adding the egg yolks. The chocolate-yolk mixture gets quite thick, but if you fold it right after you combine the yolk & chocolate, it blends just fine. For added pizzaz, I drizzled some melted chocolate in random patterns onto waxed paper, cooled it in the refrigerator, then broke off the chocolate "designs" and stuck it into the mousse, which had been spooned into wine glasses. My friends loved the dessert, and now think I'm Martha, all for relatively little effort! Thanks for the yummy recipe!!


this is such an easy mousse that I didn't think it would be that good but it is AWESOME and so, so easy!!!! I recommend it, for yourself or for a dinner party, it can look as elegant and elaborate as you want, all you have to do is decorate it with chocolate shavings. I didn't find it at all bitter, so you can add whipped topping if you like but its not necessary at all.


I had a lot of trouble folding the eggs in because by the time I beat the egg whites, the chocolate mixture had gotten too hard. If I were to attempt this again, I might melt the chocolate over a double boiler and keep it warm until it was time to add the egg whites. I've never attempted a chocolate mousse before, so I just naively thought that maybe the hardened chocolate mixture would magically blend with the soft fluffy egg whites. Yeah, it didn't. Oh well, I ended up beating the chocolate into the egg whites and it still tasted good (its hard to screw up chocolate THAT much), just not fluffy at all.