Best Chocolate Mousse Recipe with Egg Whites

Step 1: Prep the chocolate [00:01]

Finely chop 198 grams of semi-sweet chocolate bars.

Step 2: Separate the eggs [01:07]

Separate 3 large eggs. Set the yolks and whites aside in separate bowls.

Step 3: Whisk yolks and sugar [02:24]

Add 66 grams of granulated sugar to the egg yolks. Whisk until light and velvety.

Step 4: Warm the cream [03:00]

Heat 300 grams of heavy whipping cream in a small saucepan over medium heat until steaming (approximately 4 minutes).

Step 5: Combine chocolate and cream [03:32]

Remove the cream from the heat. Whisk in the chopped chocolate until fully melted and smooth.

Step 6: Temper the egg mixture [04:08]

While whisking the egg yolk mixture, slowly drizzle in the warm chocolate cream.

Step 7: Cool the mixture [04:51]

Set the mixture aside for 30 minutes until warm to the touch.

Step 8: Whip the egg whites [05:13]

Whisk the 3 egg whites on high until stiff peaks form.

Step 9: Fold egg whites into chocolate [06:36]

Fold the egg whites into the chocolate mixture in two stages.

Step 10: Whip the remaining cream [07:33]

In a clean bowl, whip 240 grams of heavy whipping cream until stiff peaks form.

Step 11: Fold in whipped cream [08:50]

Fold the whipped cream into the chocolate mixture.

Step 12: Portion and chill [10:18]

Ladle the mousse into cups and chill in the refrigerator for at least 4 hours.