Photo: Jonny Valiant
Prep Time
15 Mins
Total Time
1 Hour 35 Mins
Makes 3 servings (serving size: 1 mousse (about 1/3 cup))

Elegant and simple, this make-ahead mousse keeps cholesterol low by skipping egg yolks and using fat-free half-and-half.

How to Make It

Step 1

Place chocolate, half-and-half, and salt in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Set aside to cool to room temperature (15–20 minutes).

Step 2

Meanwhile, with an electric mixer on medium-high speed, beat the egg white in a medium bowl, just until soft peaks form. Gradually add the sugar and beat until stiff peaks form.

Step 3

Whisk sour cream and vanilla into chocolate mixture. In two batches, whisk the egg-white mixture into the chocolate mixture until just blended. Transfer mousse to 3 serving dishes (about 6- to 8-ounce capacity each, such as stemmed glasses, teacups, or small dessert bowls). Cover dishes lightly with plastic wrap, and refrigerate until thoroughly chilled and set, at least 1 hour or up to 1 day. Before serving, top each mousse with whipped cream and chocolate curls, if desired.

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