Chocolate Mousse

9 ingredients
3 steps

Ingredients

  • 5 ounces bittersweet or semisweet chocolate, finely chopped
  • 1/4 cup fat-free half-and-half
  • 1/8 teaspoon salt
  • 2 tablespoons pasteurized egg white or 1 large egg white
  • 1 tablespoon sugar
  • 1/3 cup reduced-fat sour cream
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons whipped cream
  • Chocolate curls (optional)

Directions

  1. 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 (1520 minutes).
  2. 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.
  3. 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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