Pregnancy Friendly Easy Chocolate Mousse
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Learn more →Ingredients
4 servings
- 6 oz dark chocolate (60–70% cacao), finely chopped
- 3 tbsp unsalted butter
- 3 pasteurized large eggs, yolks and whites separated
Ingredient notesThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
Eggs are safe during pregnancy as long as they're cooked all the way through. Avoid any preparations that leave them runny or raw.
- 3 tbsp granulated sugar, divided
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 1 cup heavy cream, cold
For serving
- whipped cream, for serving (optional)
- chocolate shavings, for serving (optional)
Instructions
- 1
Bring about 1 inch of water to a bare simmer in a medium saucepan. Set a heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water. Add the chopped chocolate and butter to the bowl and stir occasionally until fully melted and smooth, about 4–5 minutes. Remove the bowl from the heat and let cool for 5 minutes.
- 2
Whisk the egg yolks, 2 tablespoons of the sugar, the vanilla extract, and salt into the warm (not hot) chocolate mixture until the mixture is glossy and slightly thickened, about 1 minute. Set aside.
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