Directions:
- Place chocolate, half-and-half, and salt in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Set aside to cool to room temperature (1520 minutes).
- Meanwhile, with an electric mixer on medium-high speed, beat the egg white in a medium bowl, just until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
- Whisk sour cream and vanilla into chocolate mixture. In two batches, whisk the egg-white mixture into the chocolate mixture until just blended. Transfer mousse to 3 serving dishes (about 6- to 8-ounce capacity each, such as stemmed glasses, teacups, or small dessert bowls). Cover dishes lightly with plastic wrap, and refrigerate until thoroughly chilled and set, at least 1 hour or up to 1 day. Before serving, top each mousse with whipped cream and chocolate curls, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.13 Kcal (3099 kJ) | ||
| Calories from fat | 310.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.45g | 53% | |
|---|---|---|---|
| Cholesterol | 72.49mg | 24% | |
| Sodium | 601.54mg | 25% | |
| Potassium | 343.07mg | 7% | |
| Total Carbs | 104.04g | 35% | |
| Sugars | 70.26g | 281% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 15.3g | 31% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 325.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 205.73 Kcal (861 kJ) | ||
| Calories from fat | 86.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 53% | |
|---|---|---|---|
| Cholesterol | 20.15mg | 24% | |
| Sodium | 167.21mg | 25% | |
| Potassium | 95.36mg | 7% | |
| Total Carbs | 28.92g | 35% | |
| Sugars | 19.53g | 281% | |
| Dietary Fiber | 0.79g | 11% | |
| Protein | 4.25g | 31% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.4mg | 8% | |
| Calcium | 90.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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