Chocolate mousse for 115 calories? Yes, please! This healthy dessert recipe is perfect for a special occasion or if you just need a sweet treat. For the fluffiest mousse, make as few gentle strokes with your spatula as possible to fold the egg whites into the chocolate mixture in Step 5.

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Combine Chambord and milk in a small bowl, sprinkle gelatin on top and let stand to soften.

  • Place chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each burst.

  • Bring 1 inch water to a bare simmer in a medium saucepan. Combine egg yolks, 3 table­spoons sugar and salt in a metal bowl large enough to rest in the pan without touching the water. Set the bowl over the water and whisk constantly until the sugar dissolves, 1 to 2 minutes. Add the gelatin mixture and whisk until it dissolves, about 1 minute. Remove from heat; whisk in the chocolate and vanilla.

  • Beat egg whites in a clean large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until the mixture holds stiff, shiny peaks.

  • Whisk one-fourth of the egg whites into the chocolate mixture until smooth. With a rubber spatula, gently fold the remaining egg whites into the chocolate mixture just until incorporated. Divide among 8 dessert dishes (about 1/2 cup each).

  • Cover and refrigerate until set, at least 2 hours. Serve garnished with whipped cream, raspberries and/or chocolate shavings, if desired.


Make Ahead Tip: Refrigerate for up to 2 days.

To eliminate the risk of foodborne illness when consuming barely cooked or raw eggs, try pasteurized-in-the-shell eggs-stamped with a blue “P.” They're exposed to just enough heat to make them safe to eat raw.

Nutrition Facts

115.3 calories; protein 3.9g 8% DV; carbohydrates 14g 5% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 11.9g; fat 5.6g 9% DV; saturated fat 2.5g 13% DV; cholesterol 93.1mg 31% DV; vitamin a iu 138.7IU 3% DV; vitamin cmg; folate 11.9mcg 3% DV; calcium 16.7mg 2% DV; iron 0.4mg 3% DV; magnesium 3.3mg 1% DV; potassium 38.6mg 1% DV; sodium 73.3mg 3% DV; thiaminmg 1% DV; added sugar 8g.

Reviews (3)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I made this recipe for our family party this Thanksgiving and it was a hit! Just as delicious as the multiple samples I enjoyed from the EatingWell Test Kitchen during recipe development. Dad requested I make it again at Christmas. Read More
Rating: 5 stars
This is the fourth time in 2 months that I have made this. I absolutely love it and so does my husband and daughter. What catch my eye originally is the Chambord Raspberry Liqueur. I love it and use it a lot (especially for my Lemon Raspberry Martini). It is a very smooth light and really delicious with a slight raspberry after note. I think next time I might add 2 tablespoon of the liqueur... Love Love Love Read More
Rating: 1 stars
Absolute utter failure. The product is an indifferent chocolate sauce. Something is missing from the instructions. Read More