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Nutrition Facts
Serving Size 103 g
(Approx. 12 Servings)
Amount Per Serving
Calories 320 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 220 mg 9%
Total Carbohydrate 36 g 12%
Dietary Fiber 2 g 8%
Sugars 33 g
Protein 5 g
Vitamin A 8% Iron 6%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Classic Chocolate Mousse with Vanilla Bean

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
12  People


Recipe makes 12 Servings

3 cup(s) heavy whipping cream
2 Spiced Islands Vanilla Bean
1 Tsp kosher salt
2 cup(s) semisweet chocolate chips
10 large eggs, whites only, separated
1/2 Tsp white vinegar
1 cup(s) sugar
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In a large bowl, beat heavy cream, vanilla beans, and salt with a whisk (or hand mixer) until stiff peaks form. Place bowl in refrigerator to chill before moving on.
Set up a double boiler by filling a small sauce pot with 2 cups of water and place a metal bowl on top (that will fit the pot but won't touch the water). Heat over medium-low. Water should never go past a gentle simmer. Melt chocolate chips in bowl. Once fully melted and smooth remove from heat and allow to cool slightly. *(Be careful not to get any liquid in the chocolate or it will seize up).
In another bowl, using a hand or stand mixer (preferred), whisk egg whites and vinegar until soft peaks form. Continue to whisk as you add sugar in a slow stream until incorporated. Continue whisking until stiff peaks form.
In a very slow stream, add melted (warm, not hot) chocolate to whipped egg whites on low speed until all chocolate is incorporated.
Fold the chocolate-egg mixture into the whipped cream until smooth and well mixed. *(Be sure to fold gently so mousse stays light and airy).
Pour in serving cups and refrigerate until ready to serve. Garnish with fresh fruit or shaved white or dark chocolate, if desired.


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