Who doesn’t dream of a light chocolate mousse? This version is creamy and indulgent, yet lighter than the classic — made with ricotta and whipped egg whites. A treat that satisfies without weighing you down.
A skinny chocolate mousse sounds like the perfect compromise: rich flavor with fewer heavy ingredients. This recipe swaps heavy cream for ricotta and uses whipped egg whites for lift, producing a mousse that is airy, chocolatey, and lighter in calories than traditional versions. It’s ideal when you want a dessert that feels indulgent but is still sensible for daily or occasional enjoyment.
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Summary: A lighter chocolate mousse made with ricotta and whipped egg whites. Smooth, airy, and satisfying — perfect for a smaller indulgence or when you want a dessert that’s less heavy.
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📖 Recipe
RECIPE CARD
15 mins
2 hrs
2 hrs 15 mins
Dessert
European
4 persons
219 kcal
Recipe Help
Tips: use a heatproof bowl over simmering water to gently warm egg whites and sugar until the sugar dissolves — this ensures a smooth, stable foam. Whip the whites until glossy peaks form, then fold gently into the ricotta mixture to preserve airiness. Adjust sweetness or cocoa to taste.
Ingredients
- 250 grams ricotta
- 2 tablespoons Dutch unprocessed cocoa
- 2 egg whites (size L)
- 100 grams sugar
- ⅛ teaspoon salt
All amounts are given in metric. You can adjust servings as needed.
Instructions
- Mix the ricotta and cocoa powder in a bowl until the cocoa is fully incorporated and the mixture is smooth. Taste and adjust cocoa or a small amount of sweetener if desired.
- Prepare a double boiler: simmer a small pan of water and place a heatproof bowl on top so the base does not touch the water. Combine the egg whites, sugar, and salt in that bowl.
- Whisk the egg whites and sugar gently while the bowl warms. Continue until the sugar is fully dissolved and the mixture feels smooth when rubbed between your fingers.
- Remove the bowl from the heat and beat the egg whites with an electric mixer until stiff, glossy peaks form.
- Stir two spoonfuls of the whipped egg whites into the ricotta mixture with a spatula to lighten it. Then gently fold in the remaining egg whites in two additions, using a large spatula and a light hand to keep the mousse airy.
- Transfer the mousse to a piping bag and pipe into serving dishes, or spoon it evenly into bowls or glasses.
- Chill in the refrigerator for at least 2 hours so the mousse sets and the flavors meld. Serve chilled. Optionally garnish with a dusting of cocoa, grated dark chocolate, or a few fresh berries.
Nutrition
an easy dessert recipe with chocolate
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Let us know how it was — any tweaks or favorite garnishes are welcome!
Chef’s notes and variations
- For a slightly richer mousse, fold in a tablespoon of mascarpone or Greek yogurt to the ricotta before folding in egg whites.
- If you prefer less sugar, reduce the sugar by up to 25% and taste the ricotta mixture before whipping the whites.
- To make it chocolate‑mint, add a drop of peppermint extract or garnish with chopped fresh mint and dark chocolate shavings.
- This mousse can be prepared a day ahead—cover and refrigerate, then garnish just before serving.