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3 ingredient chocolate mousse
cookingwithmykids

3 ingredient chocolate mousse

5 from 2 votes
This easy 3 ingredient chocolate mousse is a great, simple dessert for any chocoholic. With only a few ingredients it is really quick to put together which makes it a great dessert for kids to try.
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Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Servings: 2
Course: Dessert
Cuisine: French
Calories: 368
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 100 g dark chocolate
  • 20 g caster sugar

Method
 

Whip the egg whites
  1. Start by separating your eggs – yolks into one bowl and white in another. Set the egg yolks aside for now.
  2. Put the egg whites in a large, clean mixing bowl or freestanding mixer and whip them until they form soft peaks.
  3. A soft peak is when your egg whites have become white and foamy and if you take your whisk out, peaks start to form but they are soft and disappear after a second or two.
Add the sugar
  1. Measure the sugar then turn your mixer back on and gradually add the sugar to your egg whites. Keep whisking until your egg whites have formed stiff peaks.
  2. A stiff peak is similar to before, but when you remove the whisk, the peaks should stay standing upright.
Melt the chocolate
  1. Use a double boiler (a heatproof bowl on top of a pan of simmer wateto melt the chocolate. Break the chocolate up before you put it in the bowl to make it easier to melt (or cut it up yourself). Stir the chocolate while it's melting.
Add the egg yolks.
  1. Remove the bowl of chocolate from the heat and add the egg yolks. Stir them in really quickly so they don't have a chance to cook.
Add the egg whites
  1. Take a spoon of the whipped egg whites (no more than a third) and add it to the chocolate. Stir the egg whites in until they are fully incorporated.
  2. Next add the rest of the egg whites. Fold them in really gently so you don't knock the air out. You can use a metal spoon or spatula for this job, and do it just enough so you can't see big lumps of white in the chocolate.
Chill the chocolate mousse
  1. Pour the mousse into two serving dishes and chill them in the fridge for a couple of hours.
  2. Serve with some fruit or extra chocolate shards and enjoy!

Notes

To separate the eggs, we normally crack the egg in two and pour the egg from one half of the shell to the other letting the egg white drop into a bowl below until there is only the yolk left.
A soft peak is when your egg whites have become white and foamy and if you take your whisk out, peaks start to form but they are soft and disappear after a second or two.
A stiff peak is similar to before, but when you remove the whisk, the peaks should stay standing upright.