Feature recipe on ABC's The ViewEgg 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.

Recipe by Cooking Light August 2000


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4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

238 calories; calories from fat 23%; fat 6g; saturated fat 3.9g; mono fat 1.8g; poly fat 0.2g; protein 4.1g; carbohydrates 45.6g; fiber 0.2g; iron 0.9mg; sodium 45mg; calcium 16mg.