A day without chocolate is …… non-existent in my life. So maybe you’ve realised I’ve been posting a lot about chocolate. Reason is: a crazy friend decided to sacrifice this essence of life for lent. 46 days without chocolate! INSANE! Hence I am still helping her catch up on what she missed out 🙂
And now for a short medical digression: my mom always makes this chocolate mousse for parties as it is always a hit. Last I remember she made it for a new years dinner. There were lots of pregnant guests who immediately asked: “are there raw eggs in this mousse?” OF COURSE THERE ARE, WHAT IS MOUSSE WITHOUT EGG WHITE?? NOT MOUSSE!!! (I once saw a post of a chocolate mousse, which was made without egg whites. It really, really, really ruined my day). Sadly, the preggers were left without dessert (I didn’t mind: more for me!). During pregnancy raw eggs, raw meat and unpasteurized milk shouldn’t be consumed, as the chance of catching an infection with nasty bugs called toxoplasmosis and listeria are quite high. These two can, when caught in early pregnancy, be lethal for your baby.
So we learn: stuff your face with mousse, tartar and rare filet de boeuf as much as you can before hitting the bedroom with reproduction in mind.
Incredible Chocolate Mousse
Serves 4-6
You’ll need
3 eggs
50ml milk
100g Cremant cooking chocolate (45-50% cocoa)
100g Lindt Cresta chocolate (milk chocolate with a crunchy nougat and creamy praliné filling)
250ml cream, to be whipped
2 level tablespoons of caster sugar
- Melt the chocolate over a waterbath with the milk. Set aside to cool.
- Seperate the eggs. Using an electric mixer, combine the egg yolks with the sugar.
- Once cool, add the chocolate-milk to the egg-sugar mixture and mix until homogenic.
- Whip the cream and gently fold into the chocolate mixture.
- Finally beat the egg whites until stiff peaks have formed. Fold in the egg whites GENTLY into the chocolate-cream mixture. It is important to be very gentle and not “kill” your egg white as they are the main contributors to the moussyness you are looking for. Your mousse will still have a relatively liquidy consistency, don’t worry, this is normal.
- Transfer your mousse into a pretty serving bowl, cover with cling film and refrigerate for at least 12 hours before serving. Ideally you can make the mousse the night before.
The Medical Gourmet 