5 Minute Chocolate Mousse

5 Minute Chocolate Mousse

There are times in my cooking adventures when a recipe calls for just the egg yolk, and we’re left with egg whites that we don’t want to throw away, but what do we do with them? I’m pleased to share with you what do with these little blessings!

Enter chocolate mousse. That’s right- this once intimidating and elegant dessert is so easy you’ll wish you had known how simple it was years ago!

The entire family enjoys these, and it really is a great dessert to serve to guests… But I confess: I like to make them and hide them in the fridge so I can snack on them after the kids go to bed. Can you blame me? Give them a try yourself and then let me know!

5 Minute Chocolate Mousse with Coffee

 

5 Minute Chocolate Mousse

Ingredients:
2/3 cups semisweet chocolate chips
1/2 cup hot coffee
1 tablespoon maple syrup ~optional~
1 teaspoon vanilla
2 egg whites

Directions:
In blender  combine chocolate chips, hot coffee, maple syrup and vanilla. Blend for 30 seconds. Add egg whites and blend 30 seconds more. Pour into 4 small dishes and place in refrigerator for 4 hours to set up.

Serve chilled, with fruit or a dollop of whip cream.

 

About the author, Rachel

Hi there! I’m the Joyful Space Specialist. it’s my desire help others create a joyful space of their own and enjoy their time spent at home.

14 Comments

  1. Controlled Jibe on 01/29/2015 at 9:08 PM

    Mmmm…..these sounds delicious! One quick question though: in the ingredients you list coffee and the text you say boiling water. Can you use either? Thanks so much!

    – Katie

    • Rachel on 01/30/2015 at 7:55 PM

      You can use either- sorry, I had written out the recipe for water, but when I did a side-by-side taste test the coffee one tasted better and I forgot to change the directions.

  2. Jane on 01/30/2015 at 3:19 AM

    Hmmm…. so, l where does the coffee come in? And what amount of boiling water do we use?

    • Rachel on 01/30/2015 at 7:57 PM

      Sorry about that! I had written out the recipe for water, but when I did a side-by-side taste test the coffee one tasted better and I forgot to change the directions. You can use either 1/2 cup hot coffee or 1/2 cup boiling water

  3. beth marshall on 01/31/2015 at 8:26 PM

    I must have missed something here….I tried this recipe today and mine have not set up. Are you supposed to whip the egg whites first into stiff peaks?

    • Rachel on 02/01/2015 at 1:32 PM

      No, the directions are written out correctly. I’m sorry it didn’t set up, I’ve never had that happen.

  4. Christina @ Embracing Simple on 02/04/2015 at 2:52 PM

    These look absolutely delicious Rachel! I especially love the part about hiding them in the back of the fridge….that sounds like something I would totally do 😉 Nobody’s going to steal Momma’s chocolate! Haha!

  5. Laura W. on 02/04/2015 at 9:07 PM

    Any chance you have done this with cocoa powder instead of chocolate chips? I am planning on making myself a custard tonight and would have leftover egg whites and would really like to make this for my non custard loving husband.

    • Rachel on 02/05/2015 at 3:35 PM

      I have not, so I don’t have any wisdom to offer you. 🙂

  6. Karen on 03/01/2015 at 4:56 AM

    Raw egg whites???

    • Rachel on 03/02/2015 at 3:17 PM

      It’s mixed with either boiling water or hot coffee. I’m comfortable with it. It’s similar to an Italian meringue, which is made with a hot sugar syrup and not cooked afterwards.

  7. Julie on 11/16/2016 at 9:24 PM

    Okay, here is my Question. What recipes do you have that call for just egg Yokls, or what do you suggest i do with the egg yolks? 🙂

    • Rachel on 11/16/2016 at 10:43 PM

      LOL – That is a good question! I don’t even remember what I was cooking a lot of when I wrote that recipe… I was cooking grain free meals, and for whatever reason I had a ton of whites to work with.

      • Julie on 11/17/2016 at 9:12 PM

        Lol – i am sure i can come up with somethinG! Thanks anyway! 🙂

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