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Chocolate Mousse

Chocolate Mousse

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ekilu Team

“Chocolate mousse is so easy to make and very few ingredients are required. So overcome your fear and indulge yourself.”


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2 servings

Fresh ingredients


3 units


3 tbsp

Pantry ingredients

dark chocolate
dark chocolate

4 oz


2 tbsp


Beak up the chocolate and put into a microwavable bowl with the water. Microwave on high power for 30 seconds. Take the bowl out of the microwave and stir the contents. Repeat the process until the chocolate melts fully. Then let cool.
In the meantime, break the eggs and separate the whites from the yolks.
Beat the yolks with a wire whisk or hand mixer until tripled in volume and pale. Whisk into the chocolate to fully incorporate.
Beat the egg whites until somewhat firm. Then add the sugar. Continue beating to stiff peaks (you can turn the bowl upside down and the beaten whites won't fall out).
Finally, add the whites to the chocolate mixture. Add only a little (one teaspoon is enough) at first and mix well. This way the chocolate mixture will soften a little and it will be easier to incorporate the rest of the whites. Gradually add the whites and fold in (incorporate very gently with a spatula, using circular movements, to keep the mixture from deflating until just combined).
Pour the mixture into ramekins or cups, cover with plastic wrap, and refrigerate. Let cool for at least 4 hours. Better yet, refrigerate overnight. The longer the mousse is left to rest, the better it sets.

Tips & Tricks

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This kind of mousse needs to be eaten soon after making and must always be kept in the fridge because it contains raw egg.

Remember to let the chocolate cool before adding the yolks. This will keep them from curdling. Don’t let the chocolate cool so much that it hardens because it will become difficult to incorporate the whites; they will collapse and the mousse will not be light and fluffy. It is best to mix the yolks when the chocolate is lukewarm.

If you let the yolk and chocolate mixture cool too long and it becomes a little thick, remember to first add a teaspoon of beaten egg white and stir to soften the mixture. This will make it easier to fold in the rest.

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