← Back to Search Results
Easy Chocolate Mousse Recipe-3808

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0


Most chocolate mousses are high in calories, but it’s quite easy to make a delicious chocolate mousse that contains a fraction of the original calories and fat. The secret is to use high-quality bittersweet chocolate. It packs a strong, lively chocolate flavor and makes up for the fact that the mousse doesn’t have a quart of whipped cream in it.

Yield: Makes about 1½ pints mousse, about six ½-cup servings


  • 1 envelope unflavored gelatin
  • ¼ cup sweet liqueur, such as Chambord or Triple Sec
  • 1 cup fat-free milk
  • ¾ cup sugar, divided
  • 2 large eggs
  • 4 ounces bittersweet (not unsweetened) chocolate, cut into ¼ inch pieces
  • 4 large egg whites
  • Large pinch of salt


1. Sprinkle the gelatin on the liqueur in a small bowl and set aside.

2. Combine the milk and ¼ cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer.

3. Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat, then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Don’t let it boil or the eggs will scramble. Remove from the heat and quickly whisk in the gelatin mixture.

4. Whisk in the chocolate and continue whisking until the chocolate is melted and the mixture is smooth. Scrape it into a medium bowl and cool it to room temperature.

5. To make the meringue, half fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water simmers gently but isn’t boiling violently. Combine the egg whites, salt, and the remaining ½ cup sugar in the heatproof bowl of an electric mixer, whisking by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesn’t have to come all the way down to room temperature) and increased in volume.

6. Fold the meringue into the chocolate mixture.

7. Divide the mousse among the prepared glasses and refrigerate until set, 3 to 4 hours.


EQUIPMENT: 6 stemmed glasses or ramekins for serving the mousse

SERVING: Serve the mousse alone or with whipped cream. You can also decorate it with a few berries or some chocolate shavings.

STORAGE: You can prepare the mousse the day before. Keep it covered with plastic wrap if it needs to stay in the refrigerator any more than a few hours after you prepare it.

© 2006 Nick Malgieri and David Joachim

Nutritional Information

Nutritional information is provided by the author.

Per serving: 279 calories, 10 g total fat (32% of calories), 5 g saturated fat, 8 g protein, 41 g carbohydrates, 1 g fiber, 71 mg cholesterol, 80 mg sodium


Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
west-coast-cooking West Coast Cooking
by Greg Atkinson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
mexican-everyday Mexican Everyday
by Rick Bayless
mom-a-licious Mom-a-Licious
by Domenica Catelli
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
in-the-kitchen-with-david In the Kitchen with David
by David Venable
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
martin-yans-china Martin Yan's China
by Martin Yan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
living-raw-food Living Raw Food
by Sarma Melngailis
the-sushi-experience The Sushi Experience
by Hiroko Shimbo

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?