Whipped Cream Vs Egg Whites: Which Is Better For Your Chocolate Mousse?

There's no mistaking the difference between pudding and mousse; pudding is ultra thick and dense compared to the light, cloud-like consistency of mousse. The textural difference is the result of different cooking techniques and key ingredients, with pudding usually being cooked over the stove to thicken milk or cream with cornstarch, and mousse being a simple two-ingredient formula of flavor agent and aerator. In the case of chocolate mousse, melted chocolate is the flavoring agent. But the aerator can be either whipped cream or egg whites. We consulted Victoria Johnson, head chocolatier at Temper Chocolates inside Denver Central Market, to get her opinion about which aerator is better for your chocolate mousse.

Johnson takes the diplomatic approach that egg whites and whipped cream each offer unique and delicious textures for chocolate mousse, so there's no wrong choice when it comes to which is better for your chocolate mousse. "Ultimately, the best option depends on what you're looking for. If you want a rich, indulgent mousse, go with a cream-based mousse," Johnson explained. "If you prefer a lighter, lower-fat option, or if you're making a mousse for a soufflé, an egg-white-based mousse is the way to go." With additional tips and explanations from Johnson, we'll go into more detail about egg whites vs. whipped cream and the best context to suit each option.

For chocolate connoisseurs that like the complex bitterness and concentrated flavor of chocolate, egg whites are clearly the best choice. According to Johnson, "Mousses made with whipped egg whites have a fluffier and more delicate texture. Egg whites provide more volume but result in a mousse that isn't as rich, (due to the egg whites containing no fat). However, they allow the chocolate flavor to shine through more clearly."

Egg yolks are the binding agent that contain the fat and flavor, while egg whites are the flavor neutral protein powerhouse and leavening agent. Consequently, they'll aerate the mousse so that it's super airy and fluffy without adding any flavor to the chocolate itself. The fatty richness from the egg yolks will still come into play because you whisk them into the melted chocolate. If you're new to whipping egg whites, we have plenty of tips to achieve those stiff white peaks. We even have a simple trick for fixing over beaten egg whites.

Chef Johnson also mentioned using egg whites "if you're making a mousse for a souffle." To that effect, mousse and souffle have the exact same ingredients list and method of preparation. The only difference is that souffles are baked in an oven, rising into a more solid, cake-like consistency that's just as dainty and elegant. To add even more depth of flavor, you can swap melted chocolate for nutella like we do in our 2-ingredient souffle.

Chocolate mousse made with whipped cream has more fat than egg whites, which equates to a notably more decadent texture and flavor profile. "Whipped cream makes the mousse richer and smoother. These mousses tend to be denser with a luxurious, creamy texture and are typically easier to achieve. Just be sure not to over whip the cream."

Whipping cream is objectively easier than whipping egg whites because the fat in cream facilitates aerating and stabilizing the liquid into its foamy, fluffy form. In contrast, egg whites are a lot more finicky, as even the smallest amount of fat from the yolk or grease in a mixing bowl will inhibit aeration. We've tested almost every way to make whipped cream and a handheld immersion blender, like this one from KitchenAid, is our favorite tool for the fluffiest whipped cream. That said, it is possible to overbeat whipped cream, and a grainy texture is the unfortunate result. Luckily, you can easily correct over-whipped cream by folding in more heavy cream by the tablespoon until it's smooth again.

Can't decide which option is better? You can always use both egg whites and whipped cream in a chocolate mousse. We do this in our recipe for chocolate trifle. Start by beating the egg whites until stiff and foamy, fold them into melted chocolate, and then add freshly whipped cream into the mix. You'll get the luxurious richness from the dairy and the light and airy texture from the egg whites.