Small Batch Chocolate Mousse
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A small bowl of rich chocolate mousse made with a whole egg and whipped cream. Chill it for several hours before serving.
Ingredients
- 3 oz chopped semisweet chocolate
- 1 Tbsp salted butter
- 1 large egg separated
- ¼ tsp cream of tartar
- 3 Tbsp granulated sugar divided (2 Tbsp for egg white and 1 Tbsp for cream)
- ¼ cup cold heavy whipping cream
- ¼ tsp vanilla extract
Equipment
- double boiler
- mixing bowl
- hand mixer
Directions
- Melt the chocolate and butter in a bowl set over gently simmering water. Stir in the egg yolk.
- In a separate bowl, beat the egg white with the cream of tartar. Add 2 Tbsp of the sugar and beat until stiff peaks form.
- In another bowl, whip the cold cream with the remaining 1 Tbsp sugar and the vanilla until soft peaks form.
- Gently fold the egg white mixture into the chocolate, then fold in the whipped cream.
- Refrigerate for several hours before serving.
Nutrition
Serving: 265g | Calories: 956kcal | Carbohydrates: 95g | Protein: 14g | Fat: 65g | Saturated Fat: 38g | Trans Fat: 1.2g | Cholesterol: 349mg | Sodium: 213mg | Potassium: 628mg | Fiber: 5g | Sugar: 86g | Vitamin A: 1594IU | Vitamin C: 0.4mg | Calcium: 108mg | Iron: 4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 batch); ¼ cup cold heavy whipping cream counted as heavy cream. Brands and portions vary, so use it only as an approximation.