Dark Chocolate Mousse 4.000

Deb Lindsey for The Washington Post

Apr 2, 2014

Aside from being an antioxidant and containing essential vitamins and minerals, dark chocolate is the main component of one of the more decadent desserts served at Airlie in Warrenton, Va.

This version is a more healthful, lower-fat rendition that tastes just as sinful as the original.

You'll need 6-ounce ramekins.

If you have concerns about the health risks involved in using raw egg, use a pasteurized brand, such as Davidson’s Safest Choice.

Make Ahead: The mousse needs to be refrigerated (covered) for at least 30 minutes before serving. It can be made and refrigerated (covered) up to a day in advance.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 5 ounces dark chocolate (60 to 65 percent cacao), coarsely chopped
  • 5 tablespoons almond milk, warmed
  • 3 large egg whites (3 ounces total)
  • 2 tablespoons plus 1 1/2 teaspoons sugar
  • 4 raspberries, for garnish
  • 4 blackberries, for garnish
  • Dried culinary lavender, for garnish (optional)
  • Mint leaves, stacked, rolled and cut crosswise into thin ribbons (chiffonade), for garnish


Fill a medium saucepan with a few inches of water; place over medium-low heat. Place the chocolate in a bowl that fits over the opening of the saucepan (to create a double boiler). Once the chocolate is soft, stir in the warm almond milk until well incorporated. Remove from the heat to cool.

Place the egg whites in the bowl of a stand mixer or hand-held electric mixer. Beat on high speed until frothy. With the motor running, gradually add the sugar -- this should take about 3 minutes -- to form a meringue that’s glossy, with soft peaks.

Use a flexible spatula to gently fold half of the meringue into the cooled chocolate mixture. Once it’s almost fully incorporated, fold in the remaining meringue until just combined.

Divide among the individual ramekins, smoothing the tops. Cover with plastic wrap, avoiding direct contact with the mousse, and refrigerate for at least 30 minutes and up to 1 day.

Uncover; garnish each portion with the berries, a few grains of the lavender, if using, and the mint chiffonade. Serve right away.

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Recipe Source

From a recipe by Jeff Witte and Jeremy Anderson, culinary director and executive chef, respectively, at Airlie in Warrenton, Va.

Tested by Bonnie S. Benwick.

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