This 3 ingredient chocolate mousse is an idea I came up with while looking for a way to use up extra chocolate. I have recently started another round of the SIBO diet and I had a whole lot of chocolate to use up before I began. I wanted to develop a quick and easy weeknight recipe for a rich and delicious chocolate mousse, and here we are.
3 ingredient chocolate mousse
When I posted my cottage cheese chocolate mousse on Instagram, a mutual suggested I add some whipped egg white. Chocolate mousse generally uses egg white, so it was remiss of me not to think of it earlier.
When it came to using up my chocolate, I wondered if combining melted chocolate and eggs (whipped whites, of course) would result in a mousse. Turns out it absolutely does!
I would like to pay my dues, before we go any further. I went onto Reddit to see if anyone had tried the same thing, and it turned out they had. My recipe is very similar to the one I saw on Reddit, but I did some trial and error to come to this combination. More on this below. In the meantime, thank you to Reddit user Purple Cat is Watching for giving me the courage to try this recipe.
The recipe uses three simple ingredients: melted chocolate, a tiny amount of oil and eggs. You can jazz it up a little, but these are the core necessities for a simple and delicious easy chocolate mousse.
Ingredient notes for your 3 ingredient chocolate mousse
I have tested this recipe using Lindt 70% dark chocolate (which is dairy free) and Cadbury milk chocolate. The Cadbury milk chocolate did not work in my experience so I would recommend sticking to a dark chocolate.
The oil was a last minute inclusion because I was finding that the chocolate seized as I added the egg yolks. We’re only using 1/2 teaspoon (2.5ml) but it really does make a big difference. I think it ultimately makes the mousse more viscous and thick, but it also helps the chocolate solidify evenly. In tests I did without it, the chocolate solidified into small crunchy chunks if the mousse was left in the fridge.
I am sure people will have questions about the egg. Although raw egg is a common inclusion in mousse, it is worth mentioning. Raw eggs have a very small risk of harbouring salmonella or another bacteria that can make you sick. It is generally a very small risk, but people who are immunocompromised or pregnant would be safer using one of my egg free recipes (below).
Raw eggs are a bigger issue for the USA because the eggs are washed. Somewhat ironically to me, washing eggs removes their protective coating and creates a bigger risk for things like salmonella. If you are uncomfortable using raw eggs, consider one of my other chocolate mousse recipes below. You can also use pasteurised eggs if they are available to you.
A note on sweetness
This is a rich, ‘healthier’ chocolate mousse. Using 70% dark chocolate, it is deeply chocolatey and not a sugary, milk chocolate style flavour.
Personally, I love the version with just the 70% chocolate. It feels like a treat and it fills me up at the same time. I like to serve it with fresh berries to bulk it out and add a pop of acidity and sweetness.
While this recipe will never be a full on sugar dessert vibe, you can add sweetener to taste after everything is mixed together. I have successfully sweetened the mousse with some maple syrup after folding in the mixed egg whites. Whether this is to the detriment of the fluffiness, I can’t say for sure. I don’t think it was, but you are welcome to experiment and come to your own conclusion there.
Continue to gently fold the mixture as you add sweetener and add it to taste (don’t go overboard or you may eventually deflate the mousse).
Recipe tips
This mousse doesn’t make a large volume, but because most of the mousse is chocolate, it is RICH. Personally, I would say it serves 4 people and maybe up to 6 with berries alongside it.
I generally find the mousse looks quite scary as you are folding in the eggs. It can take a beat for the chocolate to start incorporating and it feels weird as you fold the egg whites in. Be patient, though: I promise it will work (provided you’re using dark chocolate, as we have discussed).
Don’t rush folding the whipped egg whites in – you are only depriving yourself of a delicious fluffy mousse.
Allowing the mousse to set in the fridge seems to improve the fluffiness somewhat. If, like me, you make a batch where it took a lot of folding and you fear you’ve knocked a lot of air out, pop it in the fridge. It should improve quickly.
In my experience, adding the oil while the chocolate was melting was far more efficient than adding it after the chocolate had melted. Adding the oil after seemed to make the chocolate seize a little, whereas adding it at the start of the melting process made it smoother and less likely to seize. So, add the oil at the start.
Batches where I forgot to add the oil at the start still worked, they were just a little less fluffy.
Single serve chocolate mousse
If you’re flying solo and fancy a bit of mousse, look no further!
- Use 25-30g melted chocolate and 1 extra large egg (45-55g, weighed out of shell).
- I recommend using a hand beater for a small volume of egg white as it is much easier and quicker than trying to do it in a large stand mixer.
- Follow the recipe as listed in the recipe card.
- If you’re in hot weather, pop the mousse in the fridge for 5 minutes to firm up (if you like). If you’re in cold weather, it will likely firm up if you leave it on the bench.
More easy chocolate recipes
- Blended chocolate chia pudding
- Cottage cheese chocolate mousse
- Choc chip tahini cookies
- Ninja Creami real chocolate ice cream (and a vegan version)
- Dairy free, egg free chocolate mousse
3 ingredient chocolate mousse
Equipment
- Hand beaters or a stand mixer, to whip the eggs
Ingredients
- 100 g Lindt 70% dark chocolate (which is dairy free)
- 1/2 teaspoon (2.5ml) neutral oil of choice
- 3 extra large eggs (45-55g per egg, weighed out of shell)
- Maple syrup or liquid sweetener of choice, as needed (optional)
Instructions
- Place the chocolate in a medium heatproof bowl. 1/4 fill a small pot with water and place the chocolate bowl on top, ensuring the bowl doesn't touch the water.
- Turn the heat to medium and allow the chocolate to melt, stirring intermittently. Just as it begins to melt, add the oil and stir to combine. Once the chocolate has completely melted, take it off the heat and allow to cool a little. Take the bowl off the pot to eliminate the residual heat.
- Separate the egg yolks and whites in two clean, dry bowls. Add each clean egg white into your stand mixer or a clean mixing bowl.
- Once you have the three egg whites ready, whip them on a medium speed until they are completely fluffy. They should have a firm consistency and you should be able to invert the bowl without the egg white slipping. Set aside.
- Now that the chocolate is cooled, add the egg yolks to the chocolate. Stir just to incorporate and no further – you might notice the chocolate begins to seize. Only stir them to incorporate without seizing up the chocolate too much.
- Take a big spoonful of whipped egg white and place it into the chocolate mixture. Use a silicon spatula to start folding in the egg white. This first spoonful is sacrificial and aims to loosen up the chocolate, so don't worry too much if it loses fluffiness.
- The mixture looks a bit scary and like it will never come together, but I promise it does with time and patience. Once you have incorporated the sacrificial egg white, add the remaining egg white.
- Continue folding the egg whites into the chocolate, taking more care to avoid deflating them now. The air in the whipped egg will create an airy mousse, so take your time to fold it in properly. Rushing this step or stirring instead of folding will only ruin your own mousse.
- Continue patiently folding until every little chunk of egg white has been incorporated fully. Taste your mousse and add a pinch of fine salt and vanilla to your tastes. If the mousse is not sweet enough, add maple syrup to taste and fold gently to combine.
- Transfer your mousse to the glasses or bowls you intend to serve it in. Place into the fridge for 5-10 minutes for the mousse to firm up before serving. I find this time in the fridge seems to make the mousse more airy, even if it looks a bit flat before you pop it in the fridge.
- Serve with berries or whatever you fancy. Return leftovers to the fridge and eat within a few days to be on the safe side.
Notes
- This recipe uses raw eggs. If you are immunocompromised, consider making my cottage cheese chocolate mousse, dairy free chocolate mousse, lactose free chocolate mousse or blended chocolate chia pudding instead.
- You can also use pasteurised eggs if those are available to you.
- Some countries, like the USA, wash their eggs. This removes the protective coating on the egg and can make those eggs more susceptible to pathogens or illness causing bacteria. I recommend using pasteurised eggs if you are based in a country that washes eggs.
- Milk chocolate does not work in this recipe.
- I have only tried Lindt 70% in this recipe because it is a commonly available and accessible dairy free chocolate variety.
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