Easy Chocolate Mousse

Okay, we aren’t quite sick of cooking any longer and we are back in the kitchen. But the creative juices aren’t exactly flowing and our desire for “easy” is at its peak!! Here is a great and versatile chocolate mousse recipe that is an easy dessert, an elegant dessert and a popular dessert! What more could you ask? It is guaranteed to become one of your favorites.

Easy Chocolate Mousse

Makes 12 – 16 large portions or 24 – 30 small ones

2 cups semisweet chocolate chips
2 tablespoons margarine
2 egg yolks
2 cups pareve whip
4 tablespoons sugar
1 teaspoon vanilla

In a small bowl, melt the chocolate and margarine together in a microwave. Stir until smooth. Rapidly whisk in egg yolks so they don’t have time to cook. Set aside to cool briefly.

In a mixer, beat pareve whip until stiff peaks form. Beat in sugar and vanilla. On low speed, add chocolate to whip until completely combined. Store, covered, in the refrigerator until ready to use.

Serve in martini glasses with a cookie on the side or spread across a batch of brownies (use Duncan Hines to make this super easy!)

23 thoughts on “Easy Chocolate Mousse

    • If using raw eggs is a concern for you, you can temper the eggs which kills the bacteria by gently placing them in boiling water for 30 seconds. The egg will remain raw but any potential bacteria will be eliminated.

      • To temper the eggs do you place the full egg in the shell in boiled water for 30 seconds? or after its cracked?

  1. Yes, I would think there is a definite concern for salmonella in using raw eggs. Can the egg yolks be omitted? Subsitituted with pasteurized egg whites?

    • Analyzing nutrition and calories is not something we include. This requires a background and degree in nutritional science and costs about $100 each recipe. We believe in balance and eating everything in moderation.

  2. The mousse came out tasting with very strong chocolate chip flavor, is that the way it is intended to come out? it seems like it’s missing some sugar..

    • The rich whip is so sweet that it does not need more sugar. I added two tablespoons to the recipe though and its tasty that way and a bit sweeter, thanks

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