Chocolate Mouse

2009 June 1
by linda

I am a dessert lover and will always be a big fan. It is posibly one of the main reasons why it is so hard for me to lose my love handles, apart from my Polycystics Ovary Syndrome (PCOS) of course (another excuse of mine of why it is so hard to lose weight). PCOS is a hormonal disorder in a reproductive age of women and currently it only affects 5 – 10 percent of the women population regardless of race and nationality, and I am one of them.

Anyway, back to my finding of this great recipe of Chocolate Mouse. I found several genuine and very convincing recipes of the mouse, but too unsure which one of them is actually works (not collapse) and tastes better. So, I started by eliminating the recipe that use butter. No hard feeling to butter, but you need a really good quality of butter if you want to use one because it is a ‘no bake’ recipe. You could really taste and smell the butter. According to my past experience while baking a chocolate bun, although I used a good quality of butter (or at least I think it is), I could taste the yucky oily after baked butter in the bun. I thought to myself, the chocolate mouse is not baked, so I would not want to risk it.

I still have several failures and heartbreaks while trying this recipes though. So here is some tips to keep in mind before you start making your chocolate mouse.

  1. Always make sure to use the eggs on the room temperature.
  2. Cool down the chocolate before putting the egg yolk in, and stir it fast when the yolks are in (the mixture will be come vey heavy and thick).
  3. Put the clean bowl for beating the thickened cream for at least for 30 minutes in the fridge. It will help the beating of the cream to make it whipped nicely.
  4. Make sure that the bowl for beating the egg whites is clean without any fat and oil residue, or otherwise the beating of egg white will fail.

Another habit of mine involving melting the dark chocolate ala au bain marie, I am always to lazy to do it the old way. So out with the old and in with the new, I always melt the chocolate in the microwave, quick and easy. The only thing that you should keep in mind is that remember to set your microwave power down to 50 %, and just do it for 40 seconds at a time. Stir it with metal spoon. And do it for another 40 seconds and you are done. If the chocolate is still chunky, do it for another round.

Chocolate Mouse


  • 3 eggs, separate egg and white
  • 1/2 tsp cream of tar tar
  • 250 ml thickened cream, whipped
  • 1/2 tsp gelatin powder
  • 200 gr dark chocolate, melted


  1. Melted the chocolate (au bain marie). Let it stand to coll down.
  2. Whipped the thickened cream by adding the gelatin powder.
  3. Whipped the egg whites by adding the cream of tar tar until forming high peak.
  4. Mix the egg yolk with the melted dark chocolate until well combined.
  5. Pour 1/3 of egg white mixture into the dark chocolate mixture.
  6. Fold all of mixture (dark chocolate, egg white, and whipped cream) together. Do not over stir. Stop folding when it is all combined.
  7. Pour into cups and you can add sifted cocoa powder/milo on top of each cup.
  8. Refrigerate for at least 4 hours before serving.

Preparation time (minutes): 30

Culinary Tradition: French

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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One Response leave one →
  1. 2010 September 8

    thanks !

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