Chocolate Mousse

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	6 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Whip the cream until stiff and put in a cool place.
Separate the eggs, beat the egg whites with a pinch of salt until stiff and refrigerate.
Mix the egg yolks with the sugar very, very well. (With a mixer, otherwise there will be lumps of sugar).
Melt the chocolate in a water bath, add the egg yolk and the sugar mixture to the chocolate, leave on the water band (this will keep the mixture smooth).
Then remove the whole thing from the water bath and carefully fold in the whipped cream. Then carefully but thoroughly fold in the stiffly beaten egg white.
Chill for at least 6 hours before serving so that it sets. It can also be prepared the day before.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.