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Frozen Chocolate Mousse Recipe-3890

Photo by: Joey De Leo
Comments: 0


This is the richest and easiest to make of delicious frozen chocolate desserts. It rivals the best chocolate ice cream.

Yield: Makes about 1½ quarts mousse


  • 2 cups heavy whipping cream
  • 6 ounces bittersweet chocolate
  • 6 ounces unsweetened chocolate
  • 8 tablespoons (1 stick) unsalted butter
  • 2/3 cup egg whites (from about 5 large eggs)
  • 1½ cups sugar
  • Cocoa powder or chocolate shavings for finishing


  • One 9-inch springform pan or other stainless steel mold


1. Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.

2. Melt both chocolates over hot water, remove from heat and work in butter; set aside.

3. Combine egg whites and sugar in bowl of electric mixer, and place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Use an electric mixer with a whip to beat until cooled and increased in volume.

4. Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few more minutes before folding in the whipped cream or the cream will melt and separate.

5. Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula. Cover tightly with plastic wrap. Freeze overnight before serving.

6. To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.

SERVING: This is great with a rich chocolate sauce or some crushed, sweetened berries.


FROZEN CHOCOLATE CHARLOTTE: Line the sides and bottom of a springform pan with ladyfingers. Pour in the chocolate mixture and freeze as above. To finish the charlotte, top with milk chocolate shavings then remove the side of the springform and slide the dessert from the springform base to a platter, using a wide metal spatula.

FROZEN DEVIL’S FOOD CAKE: Bake and cool a devil's food cake. Slice the cake into three horizontal layers, each about ½ inch thick. Trim each to 9 inches using the outside of a 9-inch springform pan, so that the layer will fit tightly in the pan. Place a layer in the bottom of the 9-inch springform pan and cover with half the chocolate mixture. Cover with another layer and the remaining mousse. Top with the last layer. Wrap and freeze as above. Next day, or when you intend to serve the cake, unmold and mask the outside with sweetened whipped cream. Press milk or mixed milk and white chocolate shavings into the whipped cream. Return the cake to the freezer. About an hour before serving, place cake in refrigerator to soften slightly.

© 1998 Nick Malgieri

Note from Cookstr's Editors

Nutritional information is based on 12 servings, but does not include Cocoa powder or chocolate shavings for finishing.


Nutritional Information

Nutrients per serving (% daily value)

446kcal (22%)
48mg (5%)
0mg (0%)
228mcg RAE (8%)
75mg (25%)
44mg (2%)
21g (105%)
34g (52%)
3mg (16%)

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