Ingredients for Light Chocolate Mousse
- Boiling Water
- Gelatin Powder
- Cocoa Powder
- Eggs
- Caster Sugar
- 1/4 teaspoon cream of tartar
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How to Make Light Chocolate Mousse
- Bloom the gelatin: In a small jug, sprinkle 1 teaspoon of powdered gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to soften.
- Dissolve gelatin: Gently heat the gelatin mixture in the microwave in 10-second intervals, stirring after each, until the gelatin is completely dissolved. Do not boil.
- Combine cocoa and gelatin: Whisk in 2 tablespoons of unsweetened cocoa powder until smooth.
- Cool the gelatin mixture: Set aside to cool for 10 minutes.
- Whip egg whites: In a large, clean, grease-free bowl, beat 3 large egg whites with 1/4 teaspoon of cream of tartar using an electric mixer until soft peaks form.
- Add sugar to egg whites: Gradually add 1/4 cup of granulated sugar, beating until stiff, glossy peaks form.
- Incorporate egg yolks: With the mixer on medium speed, add 3 large egg yolks one at a time, mixing well after each addition.
- Fold in gelatin mixture: Slowly pour the cooled gelatin mixture into the egg mixture while mixing on low speed.
- Combine thoroughly: Beat until just combined. Be careful not to overmix.
- Pour into serving cups: Divide the mousse evenly among 6 small serving glasses or ramekins.
- Refrigerate: Refrigerate for at least 4 hours, or preferably overnight, until set.
- Garnish and serve: Before serving, dust with cocoa powder or garnish with chocolate shavings.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
5g
Carbs
4g
