Chocolate Mousse

Prep Time 45 min
Cook Time 0 min
Serves 4


  • ¼ cup Creamland Dairy half & half
  • 5 ounces bittersweet or semisweet chocolate, finely chopped
  • 1/8 teaspoon salt
  • 2 tablespoons pasteurized egg white or 1 large egg white
  • ¼ teaspoon cream of tartar
  • 1 tablespoon sugar
  • 1 cup Creamland Dairy heavy whipping cream
  • 2 tablespoons sugar
  • 1/3 cup plain Greek yogurt
  • ¼ teaspoon vanilla extract
  • Decorator candy sprinkles, if desired for garnish

How to

  1. In double boiler or heat-proof bowl combine half & half, chocolate and salt. Heat over simmering water, stirring constantly, until chocolate is melted (about 3 minutes). Set aside to cool to room temperature (about 15 minutes).
  2. Meanwhile, in small mixer bowl beat egg white and cream of tartar on medium high speed until soft peaks form. Continue beating, gradually adding 1 tablespoon sugar, until stiff peaks form; set aside.
  3. In large mixer bowl beat whipping cream at medium high speed until soft peaks form. Add sugar; continue beating until stiff peaks form.
  4. Stir Greek yogurt and vanilla into cooled chocolate mixture; whisk beaten egg white into chocolate mixture. Place ½ chocolate mixture into medium bowl; add 1 cup whipped cream. Gently stir to combine leaving chocolate and whipped cream swirls.
  5. To make each serving, spoon 1 tablespoon chocolate mixture into bottom of clear 1 cup parfait, drinking glass or jar. Top with 2 to 3 tablespoons swirled whipped cream and chocolate mixture. Repeat layers; garnish with whipped cream and decorator sprinkles, if desired.