3 Ingredient Chocolate Mousse

This easy dessert is always a crowd-pleaser!


3 large egg whites

100g semisweet baking chocolate, chopped

1/4 cup powdered sugar


  1. Melt the chocolate over a double boiler, whisking constantly & making sure not to scorch.
  2. Whip the egg whites to stiff peaks, adding powdered sugar incrementally.
  3. Fold the chocolate into the egg whites, taking care not to deflate.
  4. Portion into 6 small ramekins, or 4 8oz glasses. Refrigerate for at least 2 hours. Garnish as desired.

Chef’s notes:

-The residual heat from melting the chocolate will temper the egg whites.

-In a pinch, a microwave can be used to melt the chocolate! Heat in 20 second increments on half power, and stir between rounds. It’s better to err on using less power- so the chocolate doesn’t scorch.

-It’s possible to whip egg whites using only a fork and elbow grease.

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