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Chocolate Mousse Recipe

This creamy, delicious chocolate mousse recipe utilizes bittersweet and semi-sweet chocolates to satisfy that chocolate craving. Recipe courtesy Sara of Average Betty.

Servings: 8

Active time: 25 minutes

Total time:


  • 3 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1/4 c sugar
  • 1 tsp lemon juice
  • 1 c heavy cream
  • 4 oz bittersweet chocolate, chopped
  • 4 oz semi-sweet chocolate, chopped
  • 1/4 c butter
  • 1 tsp vanilla
  • 1/4 tsp salt


  1. Combine egg yolks and sugar with an electric mixer until smooth and thickened, about 5 minutes on high. Set aside.
  2. Combine egg whites and lemon juice with an electric mixer until soft peaks form. Set aside in the refrigerator.
  3. Whip cream until fluffy. Set aside in the refrigerator.
  4. Place chocolate pieces, butter, vanilla and salt into a large microwave safe bowl and heat for 30 seconds. Remove from microwave and stir. Return to microwave and heat another 30 seconds, just until melted. Whisk until smooth and cooled.
  5. Fold egg yolk mixture into chocolate.
  6. Gently fold in egg whites and then whipped cream.
  7. Spoon into individual bowls or glassware and cover. Refrigerate for 4 hours or more.
  8. Garnish with chocolate shavings and enjoy.


For best results, keep heavy cream, eggs (especially whites) and whipping equipment chilled. For something extra special, add a tablespoon of cognac, brandy, or your favorite liquor to the chocolate before melting.


Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 350
Calories from Fat 250
Total Fat 28g (43% DV)
Saturated Fat 18g (90% DV)
Trans Fat 0.5g
Cholesterol 125mg (42% DV)
Sodium 180mg (8% DV)
24g (8% DV)
Dietary Fiber 1g (4% DV)
Sugars 19g
Protein 4g
Vitamin A 15%
Vitamin C 0%
Calcium 4%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.