Three-Ingredient Chocolate Mousse
Three-Ingredient Chocolate Mousse
Ingredients
- 3 egg whites
- 110 g caster sugar
- 90 g dark chocolate, 72% (ish)
- 1 pinch sea salt
For Serving (Optional)
- as needed olive oil, good quality
- as needed sea salt
Instructions
- 1
Separate the egg whites from 3 eggs into a clean, large mixing bowl. Ensure no yolk gets into the whites, as this can prevent them from whipping properly.
⏱️ 2 min
- 2
Add 110 grams of caster sugar to the egg whites.
⏱️ 1 min
- 3
Using a stand mixer or electric hand mixer, whisk the egg whites and caster sugar on high speed until very stiff, glossy peaks form. The mixture should resemble meringue and hold its shape firmly when the whisk is lifted. This step is crucial for the airy texture of the mousse.
⏱️ 8 min
- 4
In a separate heatproof bowl, combine 90 grams of dark chocolate (around 72% cocoa solids) with a pinch of sea salt. Melt the chocolate over a Bain Marie (double boiler), stirring occasionally with a spatula until it is completely smooth and melted. Ensure the bottom of the bowl does not touch the simmering water.
⏱️ 5 min
- 5
Immediately pour the hot, melted chocolate into the bowl with the whisked egg whites. Adding the chocolate while it's still hot helps prevent lumps and aids in stabilizing the egg whites as the mousse begins to set.
⏱️ 1 min
- 6
Gently fold the melted chocolate into the whisked egg whites using a spatula. Use a cutting and folding motion to incorporate the chocolate without deflating the egg whites. Continue until the mixture is uniformly combined and a light, airy mousse texture is achieved.
⏱️ 3 min
- 7
Transfer the chocolate mousse to a clean serving container or individual ramekins.
⏱️ 1 min
- 8
Place the mousse in the refrigerator and allow it to set for at least 1 hour.
⏱️ 60 min
- 9
Before serving, if desired, drizzle with good quality olive oil and sprinkle with an additional pinch of sea salt to enhance the flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Three-Ingredient Chocolate Mousse
- 3 egg whites
- 110 g caster sugar
- 90 g dark chocolate, 72% (ish)
- 1 pinch sea salt
For Serving (Optional)
- as needed olive oil, good quality
- as needed sea salt
Instructions
- 1
Separate the egg whites from 3 eggs into a clean, large mixing bowl. Ensure no yolk gets into the whites, as this can prevent them from whipping properly.
⏱️ 2 min - 2
Add 110 grams of caster sugar to the egg whites.
⏱️ 1 min - 3
Using a stand mixer or electric hand mixer, whisk the egg whites and caster sugar on high speed until very stiff, glossy peaks form. The mixture should resemble meringue and hold its shape firmly when the whisk is lifted. This step is crucial for the airy texture of the mousse.
⏱️ 8 min - 4
In a separate heatproof bowl, combine 90 grams of dark chocolate (around 72% cocoa solids) with a pinch of sea salt. Melt the chocolate over a Bain Marie (double boiler), stirring occasionally with a spatula until it is completely smooth and melted. Ensure the bottom of the bowl does not touch the simmering water.
⏱️ 5 min - 5
Immediately pour the hot, melted chocolate into the bowl with the whisked egg whites. Adding the chocolate while it's still hot helps prevent lumps and aids in stabilizing the egg whites as the mousse begins to set.
⏱️ 1 min - 6
Gently fold the melted chocolate into the whisked egg whites using a spatula. Use a cutting and folding motion to incorporate the chocolate without deflating the egg whites. Continue until the mixture is uniformly combined and a light, airy mousse texture is achieved.
⏱️ 3 min - 7
Transfer the chocolate mousse to a clean serving container or individual ramekins.
⏱️ 1 min - 8
Place the mousse in the refrigerator and allow it to set for at least 1 hour.
⏱️ 60 min - 9
Before serving, if desired, drizzle with good quality olive oil and sprinkle with an additional pinch of sea salt to enhance the flavors.
⏱️ 1 min