Chocolate Mousse with Whipped Cream



15 min


15 min



* PLUS 2 hr chilling time
Chocolate Mousse with Whipped Cream

Photo, Erik Putz.


  • 100 g bittersweet chocolate , chopped (2/3 cup)
  • 60 g semi-sweet chocolate , chopped (1/3 cup)
  • 3 tbsp unsalted butter , cubed
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 4 eggs , separated
  • 1 cup 35% cream
  • 1/3 cup granulated sugar

Garnishes (optional)

  • whipped cream
  • shaved chocolate


  • COMBINE chocolates and butter in a large heat-safe bowl. Set over a large pot with 1 in. of gently simmering water and melt, stirring with a rubber spatula, about 5 min. Remove from heat and stir in vanilla and salt. Whisk in yolks, 1 at a time, until just combined.
  • BEAT cream in a medium bowl, using an electric mixer on medium-high until medium peaks form, 2 to 3 min. Refrigerate. Clean beaters. Beat egg whites in another bowl on medium-high until foamy, 30 sec. Gradually add sugar and beat until medium peaks form, 2 min.
  • WHISK a third of the egg white mixture into the chocolate just until no streaks remain. Gently fold in remaining egg whites until combined. Fold in a third of the whipped cream until streaks are no longer visible, then gently fold in remaining whipped cream. Don’t over-stir the mixture or it will lose volume.
  • DIVIDE into 8 cups (2/3 cup per serving) and refrigerate 2 hr or up to 3 days. Garnish with whipped cream and chocolate shavings.

Nutrition (per serving)

  • Calories
  • 315,
  • Protein
  • 5 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 24 g,
  • Fibre
  • 1 g,
  • Sodium
  • 118 mg.
  • Excellent source of
  • vitamin B12

Kitchen Tip: Melt chocolate over barely simmering water so it doesn’t seize or become a stiff, thick and clumpy mass.

Kitchen Tip: Use a large firm spatula to fold in cream.