Mocha Mousse

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Egg whites must be brought to a temperature of 160° to be safe (we don't recommend eating raw eggs due to the risk of salmonella). This can be done without coagulating or cooking the whites (a no-no in a mousse) by combining them with sugar and beating over simmering water as we do here. The result is called an Italian meringue. If you don't have a double boiler, a bowl that fits over a saucepan will work fine.
4 servings


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2 ounces semisweet chocolate, chopped
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
1 tablespoon unsweetened cocoa
2 tablespoons hot water
2/3 cup sugar
2 tablespoons water
1/4 teaspoon cream of tartar
3 large egg whites
1/3 cup frozen reduced-calorie whipped topping, thawed
2 teaspoons grated semisweet chocolate


Combine first 4 ingredients in a small saucepan. Cook over low heat until chocolate melts and mixture is smooth, stirring constantly. Remove from heat.

Combine sugar, 2 tablespoons water, cream of tartar, and egg whites in the top of a double boiler. Place over simmering water; beat mixture at high speed of a mixer until stiff peaks form (about 4 minutes). Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and whipped topping. Divide mixture evenly among 4 dessert dishes. Cover and chill. Sprinkle each serving with 1/2 teaspoon grated chocolate.

Note: To freeze, cool completely; cover and freeze. Thaw in refrigerator.

Created date

August 2000

Nutritional Information

Calories 238
Caloriesfromfat 23 %
Fat 6 g
Satfat 3.9 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 4.1 g
Carbohydrate 45.6 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 45 mg
Calcium 16 mg