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  • 1 c. Raley's semisweet chocolate chips
  • 4 Raley's organic large brown eggs
  • 16 oz. heavy cream
  • 1 1/2 tsp. Nob Hill Trading Co. Madagascar vanilla extract
  • 1/3 c. Raley's granulated sugar
  • 1 c. mixed berries (optional)
  • 1/4 c. Raley's sliced almonds (optional)


  1. Place chocolate in a microwave safe bowl and microwave for 1 minute. Stir and heat for 15 seconds. Stir again, heating 15 seconds at a time until fully melted.
  2. In a large bowl, whip cream and vanilla into stiff peaks. Reserve 1 cup of whipped cream and refrigerate for topping.
  3. Separate eggs, reserving yolks for another recipe. In a clean large bowl, whip the egg whites until soft peaks form. Continue whipping while slowly adding all sugar until fully incorporated and stiff peaks form.
  4. Fold the melted chocolate into the egg whites. Add whipped cream and fold into the mixture.
  5. Pour mousse into serving cups or wine glasses. Chill for 1-2 hours until set. Garnish with reserved whipped cream, and as an option, berries and sliced almonds.
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