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Mousse with Egg White Recipe

  • Total Time: 30 minutes


  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips or dark chocolate, melted
  • A pinch of salt
  • Fresh berries or grated chocolate for garnish (optional)


  1. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring after each interval until smooth. Set aside to cool slightly.
  2. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
  3. Beat the Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to beat until stiff peaks form.
  4. Combine: Gently fold the melted chocolate and vanilla extract into the whipped cream until well combined.
  5. Fold in Egg Whites: Carefully fold the beaten egg whites into the chocolate mixture in two additions, ensuring you maintain the airy texture.
  6. Chill: Pour the mousse into individual serving dishes and refrigerate for at least 2 hours or until set.
  7. Serve: Garnish with fresh berries or grated chocolate before serving.


  • Ensure your bowl and beaters are completely clean and free of any grease when beating the egg whites. This will ensure they reach their full volume.
  • For a richer flavor, you can use dark chocolate instead of semi-sweet chocolate.
  • Always fold gently to maintain the airy texture of the mousse.
  • Category: Dessert

Keywords: mousse with egg white recipe

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