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Cheryl Wixson
Adapted from a recipe in the Bentley Farm Cookbook, this preparation is delicious, good for you, and easy to prepare


  • 3 large eggs For best results, allow the eggs to come to room temperature.
  • ½ cup chocolate chips (semi-sweet, bittersweet or dark), 50 grams
  • 1 teaspoon vanilla extract or 1 ounce liqueur of your choice


  • Separate the yolks from the whites.
  • In a large bowl, beat the egg whites until stiff with an eggbeater or electric hand mixer. Set aside.
  • Without washing the beater, beat the egg yolks until light in color. Set aside.
  • Melt the chocolate, VERY CAREFULLY, in a glass bowl in the microwave for 20-second intervals, stirring after each interval, or in a double boiler over simmering water.
  • Remove the chocolate from the heat. Beat in the vanilla or liqueur, then beat in the egg yolks.
  • Add the chocolate mixture gradually to the beaten egg whites.
  • Fold until well blended.
  • Spoon the mousse into individual bowls, wine glasses, or a container, and refrigerate.


Makes six servings.
Nutritional analysis per serving, (estimate, varies with chocolate): 75 calories, 4 grams protein, 5 grams carbohydrates, 5 grams fat, 45 mg. sodium, 1 gram fiber