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Best Ever Chocolate Mousse

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Prep Time 15 minutes
Time to Set 1 hour
Total Time 1 hour 15 minutes
Servings 32 mini containers
Calories 54


  • 6 eggs (separate yolks and whites, set aside one of the yolks)
  • 8 ounces/250 grams of good quality bittersweet chocolate (parve)
  • 1 ounce/25 grams margarine
  • 1 teaspoon coffee (dissolved in 2 tablespoons of boiling water)
  • 2 tablespoons powdered sugar


  • Place five yolks and six whites in a medium-sized pot.
  • Melt chocolate and margarine together in a bain marie (water bath) (add link of how to do a Bain marie). Whisk briskly.
  • Add dissolved coffee, and keep whisking briskly.
  • Tip: Remove chocolate mixture from heat when it is halfway melted. Keep whisking. The chocolate will continue to melt, but will achieve a tempered state. Tempering chocolate is easy and will result in a chocolate that maintains its color, shine without white streaks once it is served at room temperature. More than that, it will keep its consistency and not melt!
  • Once the chocolate is completely melted, add the powdered sugar and mix thoroughly.
  • Pour in your container of choice and let set in the refrigerator at least one hour.


Actual number of servings depends on the size of your container of choice.  I easily filled at least 32 of the small containers pictured. (not including the taste testing!)
Calories: 54kcal
Course: Dessert
Cuisine: American
Keyword: cake filling, chocolate, dessert, mousse


Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 49IU | Calcium: 9mg | Iron: 1mg