Real Recipes From Real Home Cooks ®

sweet essentials: chocolate mousse pots

Recipe by
Andy Anderson !
Wichita, KS

This recipe is not that difficult to put together; however, it does require a a bit of skill in beating egg whites into stiff peaks. Plus, there’s a certain amount of patience involved because you need to let them firm up in the fridge overnight. But the yummy/silky taste of these chocolate pots is totally worth the wait. So, you ready… Let’s get into the kitchen.

yield 5 - 6
prep time 15 Min
method No-Cook or Other

Ingredients For sweet essentials: chocolate mousse pots

  • 10 oz
    bittersweet chocolate
  • 1/2 tsp
    salt, kosher variety
  • 1 tsp
    vanilla extract
  • 2 c
    whipping cream
  • 3 lg
    eggs, just the whites
  • 1/2 c
    confectioner’s sugar

How To Make sweet essentials: chocolate mousse pots

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Chop the chocolate.
  • 4
    Chef’s Note: You will need a bitter chocolate with at least 70-percent cacao. Anything less and the chocolate will not be as firm, when it cools.
  • 5
    Add the chocolate, and salt to a large mixing bowl, and reserve.
  • 6
    Chef’s Tip: Studies show that when you’re working with egg whites, the best type of bowl to use (to prevent deflation) is metal. However, I have found a good ceramic bowl works just as good. Just make sure that the bowl is perfectly clean.
  • 7
    Place the whipping cream into a saucepan and bring up to a light simmer.
  • 8
    Remove the cream from the heat, pour over the chocolate/salt mixture, and add the vanilla.
  • 9
    Use a whisk to melt the chocolate evenly into the hot cream, and continue to mix until fully incorporated, about 2 – 3 minutes.
  • 10
    Chef’s Note: Reserve in a corner of the kitchen, and allow to completely cool, about 30 minutes, or longer.
  • 11
    When the chocolate has sufficiently cooled, add the egg whites to a food processor, fitted with the whisk attachment, and whisk on high until soft peaks begin to form, about 60 seconds.
  • 12
    Add the confectioner’s sugar, about a tablespoon at a time, and continue to whisk until all the sugar is combined with the egg whites, and stiff peaks begin to form, about 3 – 4 minutes.
  • 13
    Add about a fourth of the egg whites to the cooled chocolate.
  • 14
    Gently whisk until combined with the chocolate, and no white streaks remain.
  • 15
    Add the remainder of the egg whites, and gently fold the egg whites into the chocolate.
  • 16
    Chef’s Note: By folding and not whisking, we hope to incorporate the egg whites into the chocolate with as little deflation as possible.
  • 17
    Pour into small serving bowls.
  • 18
    Cover and place into the fridge overnight.
  • 19
  • 20
    Remove from the refrigerator, decorate with some chopped nuts, or fruit, and serve to your happy guests. Enjoy
  • 21
    Keep the faith, and keep cooking.