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Chocolate Mousse

  • Author: Meagan
  • Total Time: 4 Hours


This is Dorie Greenspan’s ‘top-secret’ recipe – it’s been in several magazines and is also included in her book, ‘Around My French Table’.  I think the reason it’s ‘top-secret’ is that it’s super simple, and if you use good chocolate, you’d never ever know…this was our Valentine’s dinner treat (which shows how far behind in posting I am!), and we all went mad for it.  Little tip though…it’s rich, keep the portions small and you’ll be glad you did – enjoy!



Chocolate Mousse – 4 servings

3 1/2 oz. good bittersweet chocolate, no more than 61% – I used Callebaut’s semi-sweet which is 60%

3 large eggs, separated and at room temperature

pinch of salt

1 1/2 t. sugar

whipped cream and chocolate curls for topping – optional


Place the chocolate in a glass bowl and microwave it on low in 1 minute increments until it’s melted and smooth when stirred.  Add the 3 egg yolks to the melted chocolate and whisk until smooth – time this with the egg whites being whipped because the chocolate/yolk mix may stiffen quickly.

Using your electric mixer, beat the 3 egg whites and the pinch of salt until soft peaks form, then gradually add in the sugar and continue to beat until the whites are glossy and the peaks are medium-firm.  Fold about a quarter of the whites into the chocolate mixture with a spatula to whiten it (if you have to whisk this bit to loosen it, that’s okay!), then continue with the rest of the whites until all are just incorporated – do not over mix!

Divide the mousse among 4 small bowls, cover and chill until set – about 4 hours.  These can be made a day ahead, and if you really want to be decadent, whip some cream to top them with.

  • Category: Puddings


From Meagan's Kitchen

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