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Light Fluffy Chocolate Mousse

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Chocolate Mousse with awesome aero peppermint bubbles

 Oh so yummy

Yield: 12-15 servings depending on size

Light Fluffy Chocolate Mousse

Light Fluffy Chocolate Mousse
Chocolate mousse is generally made by whipping egg whites or cream, until they become light and airy, which is then usually combined with a mixture of melted chocolate and sometimes butter, egg yolks, and sugar, and then set in a refrigerator.
Prep Time 30 minutes
Set Time 2 hours
Total Time 2 hours 30 minutes


  • 300g white chocolate
  • 300g (70% cacao) dark chocolate
  • 750ml cream (beaten to stiff peaks)
  • 300g Whole Nut chocolate
  • 8 eggs (separate yolks and white)
  • Aero Peppermint Bubbles, as mint is my favorite


Melt the chocolate in a large bowl in the microwave at 70% power for approximately 2 minutes, and then beat further with a wooden spoon till all melted and mixed. Let it cool down slightly.

Add the egg yolks and ¾ of the whipped cream with the chocolate and mix together.

Beat the egg whites till fluffy and dry and add ½ of the egg whites with the cream and chocolate mixture. Mix well.

Now add the remainder of the egg whites and mix till no white visible but do not over mix.

Spoon into pretty single-serving glass holders or in one big bowl.

Decorate with Aero balls and leave in the fridge until set and enjoy.

I kept the remainder of the cream and will add a dollop to each portion when serving.

As it’s a rather big chocolate mousse, you can go with half of the recipe, but be prepared that you may end up wishing you made the full recipe.


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Nutrition Information



Serving Size


Amount Per Serving Calories 445Total Fat 38gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 18gCholesterol 161mgSodium 125mgCarbohydrates 18gFiber 2gSugar 15gProtein 10g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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Why is my chocolate mousse dense?

When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined – if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.

Making the Perfect Chocolate Mousse

Be careful to reheat your chocolate mixture slightly before you incorporate the whipped egg whites or whipped cream. If the mixture has already cooled and you add a large number of egg whites or cold cream, the chocolate hardens and forms grains.

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