This chocolate mousse recipe has been in my family for as long as I can remember, and it’s so old fashioned that it uses eggs whites instead of whipped cream! Not to fear, I have included BOTH chocolate mousse recipes, one very old recipe that whips up the egg whites and uses them instead of the whipping cream ( we love it, I have no problem eating raw egg whites) and the chocolate mousse recipe using whipped cream. Chose whichever one you like and enjoy!
What ingredients are needed for chocolate mousse?
This is a very simple chocolate mousse recipe, even if you switch out the beaten egg whites for whipped cream. The ingredients needed for my base recipe are:
- 1 cup of semi-sweet chocolate chips
- 1/4 cup of water
- 1/2 tsp crushed instant coffee
- 4 eggs
- 1/4 cup of white sugar
Now, even though you may not want to use your egg whites, the egg YOLKS are what is going to make this richer than rich. This is THE best chocolate mousse recipe. This is how it is actually supposed to be made – not that I don’t like a good, fast chocolate mousse recipe- but you are actually supposed to make it with real melted chocolate and egg yolks. You are making a chocolate pudding that you then make airy with beaten egg whites and sugar. If you don’t mind raw egg whites (not for kids or immuno-compromised people) the choice is up to you. Remember that there are risks associated with eating raw egg whites. You make your own choice here.
Does Chocolate Mousse Have Eggs?
Yes. Absolutely. A real, traditional, as-invented chocolate mousse will have eggs. A cold chocolate mousse can have beaten egg whites and whipped cream and a hot chocolate mousse will have egg yolks cooked into it for a richer product.
This chocolate mousse recipe is also SO old that you didn’t even cook the egg yolks into the melted chocolate. Now yes, I ate this as a child growing up all the time and I lived, however as an adult I cook a little safer. ( Granted, I tend not to worry as now my sister has chickens and we get farm fresh eggs that we know the history of, so I am a little less leery now). I changed this recipe so that you bring the chocolate and egg mixture to 165 °F ( it will be steamy and not boiling, do NOT boil!) to make sure that the eggs were heated to a safe temperature.
Easy Chocolate Mousse
I am going to call this an easy chocolate mousse recipe. I know that there are others that don’t use eggs but let’s get real here together you guys : if you are going to eat whipped cream and melted chocolate, let’s take the time and make this the BEST CHOCOLATE MOUSSE EVER. I love fast desserts, but if we are going to eat a sugar laden delight, why skimp out on a couple minutes more of little-to-no effort and miss out on the richest, most luxurious chocolate mousse ever? This took me a mere 15 minutes to make, including cooling time because I threw the melted chocolate into the freezer to cool quickly.
The egg yolks make ALL the difference in taking what is a good dessert to what feels like a restaurant quality dessert.
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- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Total Time
- 12 minutes
- Karlynn Johnston
Old Fashioned Egg Whites Version
- 1 cup semi-sweet chocolate chips
- 1/4 cup water
- 1/2 teaspoon crushed instant coffee
- 4 eggs
- 1/4 cup white sugar
Whipped Cream Version
- 1 cup whipped cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- Start out by melting the chocolate chips and water in a pot on low heat. When they are melted, stir in the coffee.
- Separate the eggs, the whites go into a mixing bowl and the yolks into a large enough bowl that you can mix them with a fork and not make a mess.
- Beat the egg yolks until they are frothy and a paler yellow.
- Temper the eggs by taking a large spoonful or two of the hot chocolate mixture and whisking them into the beaten eggs. Remove the chocolate from the stove and add the beaten egg yolks to the melted chocolate in the pot, rapidly mixing to make sure you don't get any lumps in it.
- Return the chocolate/egg mixture to the stove and cook for 2-3 minures more, making sure to get the chocolate hot enough to bring the yolks to a safe 165 °F temperature. The mixture will be steamy, NOT boiling, and will thicken up slightly.
- Cool the chocolate mixture until lukewarm. I put mine in a glass measuring cup and into the freezer while preparing the other ingredients and stir every couple of minutes, works like a charm.
- To make the whipped cream version, beat the whipping cream until thick and soft peaks form. Beat in the sugar and vanilla. Fold into the chocolate mixture gently until combined.
- To make the old fashioned version with raw egg whites, beat the egg whites until they are stiff, adding the sugar slowly. Beat the vanilla until combined. Fold into the chocolate mixture gently.
- Divide into 6 servings and chill for a few hours before serving.
- To be safe I suggest that you make the whipped cream version and not the egg white version. Remember, there are risks to eating raw eggs and raw egg products. This is simply showcasing the old method of making chocolate mousse.
- The calories are far less when you do use the egg whites. Perhaps you could switch them to pasteurized egg whites instead and try those instead to cut calories. I personally like the texture with egg whites.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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