Chocolate Mousse

Ponderosity posted this great Chocolate Mousse recipe on her blog. I made very minor changes to it and, well, went a little overboard with the electric mixer. Ergo, I wasn’t able to pour my mixture as smoothly into the souffle cup as I’d like. So be prewarned, do not mix for too long as the gelatin will set and the result won’t be too pretty. Even so, the mousse tasted great!

Chocolate Mousse


  • 4 egg whites
  • 4 egg yolks
  • 1.5 tbs cocoa powder
  • 9 packets of splenda
  • 1 tbs gelatin
  • 1/2 cup boiling water
  • 1 ts vanilla extract
  • 1/2 ts cream of tartar


  1. Dissolve gelatin completely in boiling water. Then, add and mix in cocoa powder.
  2. Place mix in the fridge to cool.
  3. Use an electric mixer to beat egg whites with cream of tartar until peaks form.
  4. Add splenda and continue mixing until thick.
  5. Add egg yolks, one at a time, to mixture and mix each yolk completely before adding the next.
  6. Add vanilla extract.
  7. Slowly add and mix in cocoa mixture.
  8. Pour mix into souffle cups and place in the fridge to set for a few hours.



4 thoughts on “Chocolate Mousse

  1. It’s chilling in the fridge… we’ll taste test it in several hours when one of our “couple friends”, who are successful Dukan followers , come for coffee this evening!

  2. I tried this but after putting the cocoa and gelatin mix in the fridge when I tried to add it to the egg mix it was solid, so I couldn’t pour it and even after adding it and mixing it it didn’t dissolve.. Do I think I shouldn’t put it in the fridge or even make the egg mix first?

    1. Hi Dana,

      Depending on the settings on your fridge, your gelatin mix may cool faster than others. I would try keeping an eye on it and add the egg mix once the gelatin has cooled slightly but hasn’t solidified. It has been a while since I made this recipe so I don’t know the exact amount of time it should be in the fridge but I would estimate about 15 minutes or so.

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