Print

French Chocolate Mousse with Whipped Egg Whites

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich yet airy French chocolate mousse made with whipped egg whites and chocolate, topped with homemade whipped cream. Elegant and indulgent, it’s perfect for dinner parties or special occasions.

Ingredients

1 Tbsp pure vanilla extract

1 tsp instant espresso powder

12 oz (340g) semi-sweet chocolate, chopped or chips

1½ cups (355ml) heavy cream

6 large eggs, room temperature, separated

2 Tbsp plus ⅓ cup granulated sugar, divided

¼ tsp kosher salt

For Whipped Cream: 1½ cups (355ml) heavy cream

3 Tbsp (6g) powdered sugar

2 tsp pure vanilla extract

Optional toppings: flaky sea salt, caramel, fresh berries, extra virgin olive oil

Instructions

  1. Melt chocolate with espresso powder over a double boiler or in the microwave, stirring until smooth. Let cool slightly.
  2. Whip heavy cream to soft peaks and refrigerate.
  3. Whisk egg yolks with 2 Tbsp sugar and vanilla until pale and creamy.
  4. Stir yolk mixture into melted chocolate until smooth.
  5. In a clean bowl, beat egg whites with salt until foamy. Gradually add ⅓ cup sugar and beat to glossy stiff peaks.
  6. Gently fold whipped cream into chocolate mixture.
  7. Carefully fold in whipped egg whites in batches until no streaks remain.
  8. Spoon mousse into cups or bowls and refrigerate at least 2 hours to set.
  9. For whipped cream topping, beat cream, powdered sugar, and vanilla until soft peaks form.
  10. Top mousse with whipped cream and optional garnishes before serving.

Notes

Use dark chocolate for more intensity, or milk chocolate for a lighter mousse.

Add a splash of liqueur (Grand Marnier, Baileys) for depth.

Top with toasted hazelnuts or almonds for crunch.

Keep mousse refrigerated up to 3 days; do not freeze.

Whipped cream can be prepared a few hours in advance and chilled.

Nutrition

Find it online: https://justsosavory.com/french-chocolate-mousse-with-whipped-egg-whites/