Classic Chocolate Mousse – Lexi’s Clean Kitchen

this Classic Chocolate Mousse It is a rich, soft treat with just the right amount of sweetness. It’s super easy to make with minimal ingredients!

An Easy Recipe for Chocolate Mousse

Looking for something that doesn’t take a lot of time and effort, is ready in just a few minutes, but definitely satisfies your sweet tooth?

This classic chocolate mousse is it.

This mousse is a rich, fluffy French chocolate dessert with just the right amount of sweetness. It’s made with minimal ingredients, no bake, dairy free, and high in protein!

What’s the difference between chocolate pudding and chocolate mousse?

The key difference is the cooking method!

The pudding is cooked to a denser, thicker texture. Mousse is a no-cook dessert that is heavily whipped to incorporate air into the mixture. This results in a lighter, fluffier consistency.

What is chocolate mousse made of?

This chocolate mousse recipe is made with all natural ingredients! Here’s what you need:

• Chocolate Chips: Feel free to use your favorite variety of baked chips.
• cocoa powder: Use high-quality cocoa powder. You want the best chocolate taste ever!
• vanilla: We use both vanilla extract and vanilla bean.
• Honey: Natural sweetness of my choice.
• Espresso powder: No, it won’t make your mousse taste like coffee. A little espresso powder really just enhances the chocolate flavor.
• sea ​​salt: A pinch of salt helps cut down on the sweetness.
• protein: Whipped egg whites give the mousse its structure. See below for more information!

How to Make Chocolate Mousse

This chocolate mousse recipe is really easy!

1. To make the chocolate mixture: Melt chocolate in a double boiler until smooth. Once melted, add cocoa powder, vanilla extract and vanilla bean, honey, espresso powder and salt.
2. Beat the egg whites: Beat egg whites on high speed with an electric mixer until stiff peaks form.
3. Combine and chill: Pour the chocolate into the whipped egg whites, then beat the mixture with a stand mixer for 20 seconds or until just combined. Let cool for at least 30 minutes, then serve as desired.

Is it safe to use uncooked egg whites?

I will definitely not tell you that it is completely safe to consume any undercooked eggs or egg whites. However, food safety regulations require that most chickens be vaccinated against Salmonella. Therefore, the risk of getting sick from using egg whites as a dessert is very high, Very the smallest.

In short, if it makes you sick, try one of our other desserts!

Can I make a recipe without egg whites (requires egg whites)?

Very likely, yes! You have another option! While I haven’t tried it here (so not 1000% sure), you can make a vegan version using aquafaba, which is the liquid in a can of chickpeas. Yes, the liquid in a can of chickpeas! It produces the same frothy, creamy taste as using egg whites. If you’re vegan or don’t eat raw eggs, this is a great option!

To swap egg whites for aquafaba, use 2 tablespoons per 1 egg white.

In this recipe use:

KitchenAid Classic 4.5-Quart Stand Mixer

With 10 speeds for almost any task or recipe, from mixing ingredients together at whisk speed, to whipping cream at 8 speeds, you’ll get the perfect blend every time!

service suggestion

Using any and all fresh berries is my favorite way to make this easy chocolate mousse! It’s the perfect light and fresh dessert.

Serve it in a champagne flute with homemade topping if you want to like it even more Coconut Whipped Cream and even Easy Strawberry Chia Jam!

how to store

For the best texture, I recommend enjoying any leftover mousse within a few days.

However, it can be kept in the refrigerator for up to 5 days!

try more chocolate recipes

• 1/2 cup chocolate chips
• 1 tablespoon cocoa powder
• 2 teaspoon vanilla extract
• 1/4 vanilla bean shave
• 3 tablespoon Honey
• 1 teaspoon espresso powder
• pinch sea ​​salt
• 4 protein in room temperature

• Melt the chocolate using the double boiler method or in the microwave.

• Once the chocolate has melted, add the cocoa powder, vanilla extract, vanilla bean, honey, espresso powder and a pinch of sea salt and set aside.

• Using a stand mixer or hand mixer, beat the beet egg whites on high until stiff peaks form.

• Pour chocolate mixture into beaten egg mixture. Using a stand mixer, beat the entire mixture for about 20 seconds, until the chocolate looks smooth and creamy, or until combined (you want to avoid over-blending the egg whites).

• Place in refrigerator for at least 30 minutes before serving.

• Garnish with fresh berries and serve!

The chocolate mousse mixture may appear runny until it is set in the refrigerator. it does not matter! Once in the fridge, it hardens and looks creamy, light, and delicious.
If the chocolate mixture hardens while beating the egg whites, place back on the bain-marie until melted again.