This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Chocolate Mousse (Mousse de Chocolate)

Name: Chocolate Mousse (Mousse de Chocolate)
Prep time: 2 h 40 min
Cook time: 8 min
Total time: 2 h 48 min
Yield: 4
Cuisine: French
Ingredients: Semisweet chocolate, chopped (200 g); Butter (2 tablespoons); Egg (you'll separate the yolk from the white) (4 pieces); Sugar (1/4 cup); Salt (1 pinch); Vanilla (1/2 teaspoon)

by Dana Peredo

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54 viewsTotal time: 2 hr 48 min

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A light and airy chocolate dessert made with whipped egg whites—rich in flavor but surprisingly light in texture.

Servings: 4
Prep: 2 hr 40 min
Cook: 8 min
Difficulty: Medium
Category: Dessert
Cuisine: French
Serve: Cold
Texture: Creamy, Fluffy
Techniques: No-cook
Meal: Dinner

Romantic dinner
Date night
Party

Tips

Fold in the beaten egg whites using a folding motion—not a circular one—so you don’t lose the air that gives it its fluffy texture. Here’s a video to help you make your dessert.

Ingredients

Semisweet chocolate, chopped (200 g)
$148.00 MXN
Butter (2 tablespoons)
≈ $7.44 MXN
Egg (you'll separate the yolk from the white) (4 pieces)
$10.33 MXN
$2.58 MXN/piece
Sugar (1/4 cup)
No price yet
Salt (1 pinch)
No price yet
Vanilla (1/2 teaspoon)
$0.28 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $166.05 MXN

≈ $41.51 MXN per serving

4 of 6 ingredients

priced

67%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Mixing bowl
Hand mixer
Saucepan
Spatula

Steps

1. Melt the chocolate5 min
In a pot or skillet, add water and melt the 200 gr of chocolate with the half cup of butter in a double boiler or in the microwave in short intervals, stirring between each interval.
2. Add the egg yolks3 min
Let the melted chocolate cool slightly, then stir in the egg yolks one at a time, beating well after each addition. Add the vanilla.
3. Beat the egg whites6 min
In a separate bowl, beat the egg whites with the salt until they begin to foam, then add the sugar little by little and continue beating until soft peaks form.
4. Fold in the egg whites4 min
Fold one-third of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the rest using a folding motion, taking care not to lose the air. Lightening: This is a gentle mixing technique that involves folding ingredients together from the bottom up using a spatula to preserve the air and volume of the mixture.
5. Refrigerate120 min
Divide among individual cups and refrigerate for at least 2 hours and 30 minutes before serving, to allow it to set.