Baking Chocolate Mousse with Maddie

Madison Rackett, Spring Editor

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      • 5 1/4 ounces bittersweet chocolate, coarsely chopped
      • 14 ounces cold heavy cream
      • 3 large egg whites
      • 1-ounce sugar
      • 1 serving sized cups


    • Place chocolate in a large bowl set over a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let sit.
    • Beat the cream until it forms soft peaks. Set aside at room temperature.
    • Whip egg whites to soft peaks. Gradually add the sugar and continue whipping until firm. (Tip : flip the bowl upside down and if the egg white mixture doesn’t fall out it’s ready).
    • Remove the chocolate from the double boiler , 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 1 serving sized cups topped with more whipped cream and shaved chocolate, if desired.
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