5 Ingredients or Fewer

Two ingredient chocolate mousse

November 24, 2014
0 Ratings
  • Serves 1
Author Notes

I've tried many ways of making chocolate mousse, and this new one is by far the easiest and lightest that I've made so far. It's just whipped egg whites and melted chocolate, nothing else. I used to also mix in the egg yolks, but I find this version to be much more airy and less heavy. For fun and extra flavour I decorated it with cocoa powder, cocoa nibs and coarse sea salt. But this is truly optional, this mousse is delicious enough to be eaten on its own. —Eva in the Kitchen

What You'll Need
  • 100 grams dark chocolate
  • 2 egg whites
  1. Melt the chocolate (if you're patient enough: au bain marie. Or do what I always do, 1-2 minutes in the microwave at 600 W)
  2. Whisk the eggs until very stiff
  3. Mix a part (about 1/3) of it in with the chocolate, to get a smooth chocolate
  4. Fold in the rest of the egg whites, gently to not knock out all the air
  5. Spoon the mixture into the bowl(s) in which you want to serve it
  6. Place in the fridge for at least 1 hour
  7. Optional: dust with cocoa powder, and sprinkle with some cocoa nibs and coarse sea salt before serving

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1 Review

sara June 20, 2015
the problem with this is that melted confectioner's chocolate, the kind that is really good and contains no emulsifiers, will seize at the addition of the (water-filled) egg whites. Better to melt the chocolate in a small amount of hot heavy cream first, so that the fat will make the proper emulsion, and let to cool slightly before beginning the "folding In" process. Delicious, though!