A rich, decadent dark chocolate mousse. Despite containing no cream, it is wonderfully smooth and fluffy.
This delicious dark chocolate mousse contains no cream, yet it is amazingly rich and smooth. Its fluffy consistency is achieved by whipping the egg whites separately, then gently folding them into the chocolate mixture.
This dark chocolate mousse is very different than another wonderful mousse that I make quite often – avocado chocolate mousse. Both are wonderful, but this mousse is light and fluffy, while the avocado chocolate mousse is creamy and very rich.
Using high-quality dark chocolate is a must in this dark chocolate mousse recipe that relies heavily on the chocolate.
Speaking of dark chocolate mousse recipes, I have a chocolate mousse story to share with you, so if you’re in a hurry, do scroll down straight to the recipe.
It was October of 1993. My husband and I were in Paris on our honeymoon. We went for lunch at a bistro called Chez Georges – I don’t know if it still exists.
I had a miserable cold that day (yes, a cold on my honeymoon!) so my sense of taste was very lacking, which is extra frustrating when one is in Paris. So we started with the cabbage soup, which felt good, and I could actually taste it, sort of. Then we had a main course that I don’t recall.
For dessert, they had what they called a “bucket of chocolate mousse for two,” and let me tell you, despite French portion sizes usually being quite small, that was quite the bucket!
We ate as much as we could. If not for the cold, I believe I would have finished the whole thing, with the help of my husband. But I did have a cold, could not taste the chocolate mousse properly, and probably had poor appetite.
So we left about half the chocolate mousse in the bowl.
To this day, we mourn that wonderful, velvety, rich, dark chocolate mousse that we left behind in Paris.
Dark Chocolate Mousse
- 2 (3.5 oz bars) 85% cocoa dark chocolate, broken into pieces (I used Lindt)
- 1/4 cup strong black coffee
- 8 large very fresh eggs whites, room temperature
- 1/2 cup low carb granulated sweetener (or sugar)
- Place the chocolate and coffee in a medium saucepan. Heat over low heat, stirring often, until chocolate is melted. Remove from heat.
- In a separate bowl, using an electric hand mixer (the bowl and the mixer must be very clean and dry), whip the egg whites with a dash of salt until foamy. Add the sweetener and continue to whip at maximum speed until soft peaks form when the beaters are lifted, about 3 more minutes.
- Mix a heaping tablespoon of the whipped egg whites into the chocolate mixture. This will soften the mixture and make it easier to fold the rest of the egg whites.
- Carefully fold in the rest of the egg whites. Folding means that you place a heaping tablespoon of egg whites on top of the chocolate mixture, and using a spatula, bring the chocolate mixture from the bottom and over the egg whites. Do so repeatedly while rotating the saucepan, until all the egg whites are incorporated into the chocolate mixture.
- Divide the mixture into individual dessert bowls, cover with plastic wrap, and chill in the fridge for at least one hour before serving.
Nutrition info assumes the sweetener used was low carb.
When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.