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Light chocolate mousse with whipped cream and egg whites
An airy chocolate mousse made in a flash with dark chocolate, butter, heavy cream, icing sugar and whipped egg whites. Served in glasses, it is prepared without cooking and kept chilled for an elegant and indulgent dessert.
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Cost Breakdown
Critical Success Points
- • Separate whites from yolks
- • Melt the chocolate with the butter
- • Fold the whites into the chocolate
- • Fold in the whipped cream
Safety Warnings
- • Melting chocolate is very hot: handle the bowl carefully to avoid burns.
- • Raw egg whites may contain salmonella; use pasteurized eggs if you are pregnant or immunocompromised.
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