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

Lori Longbotham
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

Nutrition Facts

310 calories; fat 21.1g; saturated fat 13.1g; mono fat 6.5g; poly fat 0.2g; protein 5g; carbohydrates 32g; fiber 4g; cholesterol 14mg; iron 3mg; sodium 158mg; calcium 71mg.