Ingredients for Cocoa Chocolate Mousse With Egg Whites
- Egg White
- Nonfat Sour Cream
- Brown Sugar
- Unsweetened Cocoa
- Instant Coffee Granules
- Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cocoa Chocolate Mousse With Egg Whites? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cocoa Chocolate Mousse With Egg Whites
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- 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.
- Divide the mousse evenly among four 6-ounce ramekins or small dessert bowls.
- 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