Chocolate Mousse

Servings: ~6


  • 2/3 cup Bittersweet Chocolate Chips

  • 1 cup Heavy Cream (divided between 1/4 cup and 3/4 cup) - Keep Cold

  • 3 Egg Whites


1. Prepare a double boiler to melt the chocolate.

let's be Frank: This is a fancy way for saying: "Boil a pot of water, leave the water on simmer and place a heat-safe bowl on top so that it nests in the boiling pot (without touching the water)." Aka, there is a large bowl sitting on top of a pot of simmering water.

2. Place 1/4 cup Heavy Cream and the Bittersweet Chocolate Chips into the bowl of the double boiler. Continue stirring and folding with a rubber spatula until all the chocolate is melted and combined with the cream. Once combined, remove from heat and allow to cool as you prepare the egg whites and whipped cream.

let's be Frank: Keep the rest of the heavy cream in the fridge until it's time to use it.

3. In a separate bowl, whisk the Egg Whites until they form hard peaks. Then, set aside.

let's be Frank: For the whisking steps (3 & 4 in this recipe), it's quickest and easiest to use a stand mixer with whisk attachment, if you have one.

4. In another bowl, whisk 3/4 cup Heavy Cream until peaks are formed and thoroughly whipped.

5. Fold a quarter of the whipped cream until fully incorporated. Then, fold in the rest.

let's be Frank: Be sure to fold in the cream in small amounts, little by little. Do not combine all the whipped cream with the chocolate at once. 

6. Once the cream is fully incorporated, add the whipped egg whites in the same manner.

7. Once all is fully incorporated, serve as desired.