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Chocolate Mousse

Chocolate Mousse adapted from Health Magazine
Author: Cynthia


  • 10 ounces bittersweet or semisweet chocolate finely chopped. (I used a combination of both...mostly dark)
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt
  • 4 tablespoons pasteurized egg white or 2 large egg whites
  • 2 tablespoon sugar
  • 2/3 cup sour cream
  • 1/2 teaspoon vanilla extract
  • Whipped cream for garnish


  • Place chocolate, half-and-half and salt in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Set aside to cool to room temperature (15-20 minutes).
  • Meanwhile, with an electric mixer on medium-high speed, beat the egg white, just until soft peaks form. (I did this by hand, with a balloon whisk, since it was such a small amount of whites). Gradually add sugar and beat until stiff peaks form.
  • Whisk sour cream and vanilla into chocolate and vanilla into chocolate mixture. In two batches, whisk the egg-white mixture into the chocolate mixture until just blended. Transfer mousse to small serving dishes or stemmed glasses.
  • Cover dishes ightly with plastic wrap and refrigerate until thoroughly chilled and set, at least 1 hour or up to 1 day. Top each mousse with fresh whipped cream before serving.
  • Makes about 6, 1/3 cup servings.