Wayne Gisslen

Chocolate Mousse

Preparation info
  • yield: about

    2¾

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Melt the chocolate over hot water.
  2. Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in.
  3. Add the egg yolks, one at a time. Mix in each yolk completely before adding the next.
  4. Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form stiff but moist peaks. Do n

Per serving: Calories, 380; Protein, 6 g; Fat, 29 g (64% cal.); Cholesterol, 220 mg; Carbohydrates, 30 g; Fiber; 2 g; Sodium, 120 mg.