Chocolate Mousse

Chocolate Mousse
Chocolate Mousse
Portions: 12 servings
Serving Size:
Heavy Whipping Cream 40% 32 oz.
Papetti's® Easy Eggs® Liquid Egg Whites 8 oz.
Sugar, white superfine 4 oz.
Semi Sweet Chocolate, chopped 16 oz.


  1. Place the chopped chocolate in a mixing bowl.
  2. Bring the heavy cream to a boil and remove from the heat.
  3. Pour over the chocolate and mix until the chocolate is melted. Place in the refrigerator to chill for 1 hour.
  4. Whip the egg whites with 2 ounces of the sugar until it forms stiff peaks.
  5. Whip the heavy cream with the remaining sugar until firm.
  6. Remove the chocolate from the refrigerator and whip to loosen and incorporate air.
  7. Alternate folding in the whipped egg whites and cream into the chocolate until well combined.


  • Serve with: ladyfingers for dipping
  • Daypart suggestion: lunch through late night
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