Sweet Essentials: Chocolate Mousse Pots

Andy Anderson !


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.


☆☆☆☆☆ 0 votes

5 - 6
15 Min
No-Cook or Other



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

How to Make Sweet Essentials: Chocolate Mousse Pots


  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.
  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.

Printable Recipe Card

About Sweet Essentials: Chocolate Mousse Pots

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American

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