Chocolate Mousse

Recipe by Marianne Wren  |  Photo by Paul Buceta

It’s no secret that women have a special relationship with chocolate. It’s not just a cliche that we can’t resist a fresh brownie or a bag of chocolate chips — science shows women cocoa addictions begin in the womb! A study published in the Journal of Maternal-Fetal and Neonatal Medicine found that when pregnant mothers consumed chocolate, the heart rates of unborn female babies increased significantly more than males.

Luckily, science also shows there is no need to feel guilty for giving into those cravings. More studies are revealing chocolate’s many health benefits, including lower blood pressure, reduced stress, antioxidant protection from diseases and sun damage, and more. So go ahead and indulge in your favorite sweet treat. Here’s a healthy recipe to get you started!

Espresso Chocolate Mousse

Prep Time: 15 min • Total Time: 4 hr 30 min • Makes 6 servings

• 6oz dark chocolate (70-85%), broken into small pieces
• ¼ cup brewed espresso
• 1 Tbsp unsalted butter
• 1 tsp instant espresso powder
• 3 eggs, yolks and whites separated
• 2 Tbsp evaporated cane juice

1. Fill a large saucepan with 2 inches of water and bring to a boil over high heat. Turn off heat. In a large heatproof bowl (preferably stainless steel) combine chocolate, espresso, butter and espresso powder. Set the bowl over the pot making sure the bottom of the bowl does not touch the water, and allow the chocolate to completely melt, about 15 minutes.

2. Remove the bowl and stir the chocolate with a wooden spoon until smooth and glossy and allow chocolate to come to room temperature. Stir in egg yolks with a wooden spoon.

3. In the bowl of a stand mixer fitted with a whisk, beat egg whites until soft peaks form. Add evaporated cane juice and beat until whites are glossy and form stiff peaks. Stir ⅓ of egg whites into the chocolate mixture with a wooden spoon. Fold in remaining whites with a rubber spatula until no streaks remain. Cover with plastic wrap and chill 4 hours.

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