Fit For a Queen Priced For a Pauper


Mother’s Day snuck up on me this year. I always remember Mother’s Day as being close to my mother’s birth date, May 16th.  Mother’s Day is always the second Sunday in May. Since the first Sunday in May this year was May 1st, the second Sunday in May, the 8th is the earliest Mother’s Day can ever be.

So I am not prepared. And so I decided to do a re-run for Mother’s Day this year. If re-runs are good enough for TV, then they are good enough for me.

So I am sharing what I shared last year for Mother’s Day ~~~ Chocolate Mousse.

Not a bad share, either, is it?

This is a very easy and elegant dessert for you to make for your mom for Mother’s Day. Your mother will be impressed for sure!

I have made chocolate mousse from several different recipes. This is both the easiest and the most delicious of them all.

I do not know where I got this recipe. It is hand written in my very first Favorite Recipes Book. I have been making it since the 1970’s. I may have found it in the newspaper or a magazine. I simply do not know and cannot remember.

Featured Recipe          Chocolate Mousse

Just three ingredients!!!! Sorry. That’s all folks. Four if you want whipped cream.

Another bad thing. It only takes about 40 minutes to make this delicious dessert!

But for chocolate………well I will sacrifice!!!!

This is what you will need for 4 servings:

4 ounces semi-sweet chocolate chips or squares

2 tablespoons melted butter

4 eggs, separated

Whipped cream optional

Here is what you do:

Assemble all three of the  ingredients and prep them so that you quickly make the mousse.

If you did not buy chocolate chips but bought squares like I did, break the squares into pieces. Save one piece to grate over the mousse and whipped cream before serving.

Also,  sparate the eggs. Set the yolks aside.

NOTE: OK. OK. In the picture above we learn that Rachel Ray I am not.

I broke two of the egg yolks when separating the eggs. Since the yolks are going to be mixed into the chocolate anyway, it is no big deal. No one is going to know! You won’t tell anyone, will you?

After getting all the ingredients ready and lined up, beat the egg whites until stiff, but not dry. Set aside.

Melt the chocolate in a large bowl set over a pan of simmering water, or in the microwave.

While the chocolate is melting also melt the butter over very low heat.

Stir the melted butter into the melted chocolate and mix well.

Off of the heat beat the egg yolks into the chocolate and mix well. 

Next fold the egg whites into the chocolate mixture……….

…….and mix the egg whites in until well incorporated and the mousse is smooth.

NOTE: I have been asked how do I mix or whip everything. By hand? Or with an electric mixer of some sort?   I use an immersion mixer for the egg white. But I do every thing else by hand. You can use an electric mixers for all of it though. What ever you prefer.

Pour the mousse, or spoon it into individual dessert dishes.

Chill in the refrigerator at least one hour preferably 2-3 hours before serving.

Before serving, and if using, place a dollop of the whipped cream on each bowl of mousse. Garnish with some grated chocolate.

Here we have a dessert fit for a Queen. And it takes no time at all to make.

Bon Appetite!!!


4 ounces chocolate               $1.97 (on sale)

4 eggs                                 $0.52

2 tablespoons butter             $0.30

Total cost for 4                  $2.79

Cost per person                 $0.70

NOTE: The whipped cream adds $.14 cents more to the total cost of the mousse.

Fit for a Queen but priced for a pauper!!! 

Quote of the Day

A lot of things have been done in bed in the name of love………but nothing comes close to the traditional Mother’s Day breakfast in bed.

Erma Bombeck


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1 comment to Fit For a Queen Priced For a Pauper

  • This is my first Mother’s Day without a mother. Mine died a couple of months ago. I think I will make your chocolate mousse in her honor and umm.. maybe I should eat it all just to further honor her? lol

    My only problem with mousse type desserts is the lack of crunch. I leave the table thinking I haven’t *really* had dessert. I wonder if I could put jelly beans on top.