Cocoa Chocolate Mousse With Egg Whites Recipe

Indulge your chocolate cravings guilt-free with this light and airy cocoa chocolate mousse! This recipe, inspired by Chef Jennifer Iserloh's January 2009 creation from the first women's magazine, skips the heavy cream and yolks for a surprisingly rich and satisfying dessert. Italian research suggests cocoa flavanols may even boost your metabolism! Enjoy a decadent treat that's kind to your waistline – rich enough to satisfy, light enough to fit your diet. Discover the slimming secret: cocoa's flavanols may accelerate fat burning in just 15 days by enhancing insulin sensitivity.

Prep Time 15 mins
Cook Time 70 mins
Calories 191 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Cocoa Chocolate Mousse With Egg Whites 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cocoa Chocolate Mousse With Egg Whites

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How to Make Cocoa Chocolate Mousse With Egg Whites

  1. Preheat oven to 350°F (175°C).
  2. In a large, clean, grease-free bowl of an electric mixer, beat 4 large egg whites until stiff, glossy peaks form (about 2-3 minutes). Set aside.
  3. In a separate bowl, whisk together 1 cup (240ml) sour cream, ½ cup (100g) granulated sugar, ½ cup (40g) unsweetened cocoa powder, 2 tablespoons strong brewed coffee, and 1 teaspoon vanilla extract until smooth and well combined.
  4. Gently fold the egg whites into the sour cream mixture in three additions using a rubber spatula, being careful not to deflate the egg whites. Fold until just combined.
  5. Divide the mousse evenly among four 6-ounce ramekins or small dessert bowls.
  6. Cover and chill in the refrigerator for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and the mousse to set completely.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

126g

Fat

4g

Carbs

13g

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