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
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 to help others create a joyful space of their own and enjoy their time spent at home.
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
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.
Hmmm…. so, l where does the coffee come in? And what amount of boiling water do we use?
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
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?
No, the directions are written out correctly. I’m sorry it didn’t set up, I’ve never had that happen.
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!
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.
I have not, so I don’t have any wisdom to offer you. 🙂
Raw egg whites???
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.
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? 🙂
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.
Lol – i am sure i can come up with somethinG! Thanks anyway! 🙂