A Quick Sugar Free Chocolate Mousse Is The Perfect Dessert Topping

May 26, 2015


1Melt chocolate together with butter in a double boiler (At a VERY low temperature to avoid the chocolate from sticking to the pot).

2Separate Egg Whites from yolks (Crack open the egg just a tiny bit so the whites can pour out into a bowl, and then drop the Yolks into another bowl). Mix yolks with port wine in your second bowl.

3Whip egg whites into a firm foam.

4Now mix the melted chocolate and yolks into a nice paste.

5Gently incorporate the egg whites on the chocolate paste.

6Put it on a large bowl or 6 individual tiny bowls and cool it for at least 2 hours before serving.


0.5 Pound Of Scharffen Berger Unsweetened 99% Cacao Baking Chocolate (Contains Cocao Beans and Whole Vanilla Beans)

2 Teaspoons Butter

6 Eggs

2 Tablespoons of Port Wine