Chocolate mousse

After making a batch of ice cream, I found myself with 5 unused egg whites. While I normally turn these whites into macarons or swiss meringue buttercream icing, I wanted to try something different this time.  I searched the internet for something that wouldn’t take too much time. I came across meringue cookies, angel food cake, and of course macarons and swiss meringue buttercream icing.

Then I updated my search terms to “5 egg whites recipe” and this chocolate mousse recipe popped up. I was intrigued. I took a look and only saw 5 ingredients, so I knew that I had to try it.

This mousse was very quick and easy to make, and my only complaint is the lack of specific measurements on the amount of chocolate needed.  I translated the “6 squares” of chocolate to  2/3 of a chocolate bar. Well, the mousse turned out almost flavorless, even with the addition of the coffee liqueur. I did omit the coffee granules as well, so maybe that is where I went wrong.

To salvage the recipe, I added a bunch of mini chocolate chips (semi-sweet), and that did the trick. I actually liked the result because the chips provided a nice contrast to the fluffiness of the mousse.

Chocolate mousse

A simple chocolate mousse made from 5 egg whites
Prep Time10 minutes
Cook Time5 minutes
Chilling time2 hours
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Other, Pudding
Servings: 6
Author: Eva Bakes


  • 6 squares semi-sweet chocolate I used about 2 ounces of dark chocolate; next time I am upping the amount to about 6 ounces
  • 1 Tablespoon orange flavored liqueur I used coffee flavored liqueur instead
  • 1 Tablespoon strong coffee I omitted this
  • 1/4 teaspoon cream of tartar
  • 5 egg whites at room temperature
  • 3 Tablespoons of semi-sweet mini chocolate chips


  • Melt chocolate with coffee in top of double boiler over hot, not boiling, water. Remove from heat; beat in the liqueur until mixture is smooth. Beat egg white with cream of tartar until stiff, but not dry. Beat 2 or 3 tablespoons of beaten egg white into chocolate mixture to loosen it up. Fold in remaining egg white gently and thoroughly, until no streaks of white remain. Refrigerate two hours or more.


I added mini-chocolate chips to the mousse to boost the chocolate flavor and provide a textural contrast.
Source: adapted from


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