We had a chocolate bar that expired and bloomed. It got lost and we somehow never saw it. But now we found it a couple of months after buying it and it bloomed. Unappatizing, to say the least, it is still edible and not worth throwing away. So we decided that this chocolate, well past its best state, could be revived in a delicious egg-based chocolate mousse!
I have never really made chocolate mousse, so I am not sure how it is usually made, but I think it usually uses cream and gelatine. So, in this recipe, I merely used eggs and nothing else.
This recipe uses a type of meringue for its airy texture, and the egg yolk adds to the richness of the dish.
If you account for the sugar, this recipe is quite high in protein, a win in my book. But you have to be okay with eating raw eggs. I know people have various opinions on eating raw eggs, so this is a warning for those who do not like it!
But for now, please follow along as I show you how I make this delicious dessert.
Ingredients/Recipe
For this recipe, I merely used three ingredients:
- 4 eggs,
- 50 grams of sugar (20 grams with the yolks, 30 grams with the whites), and
- 130 grams of chocolate.
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| If I put these ingredients into the nutrient calculator, I get the following. This is obviously not one serving, I think I might get close to six or seven servings from this, depending on how much I eat in one sitting! So the overall nutritional facts can be divided by six or seven, which is not too bad in my opinion. |  |
Method/Process
It is really simple to make this dessert. If you have a stand mixer or hand mixer, it will be even simpler. But I like to make things with my hands so I opted for a hand wisk!
But I started to melt the chocolate over a double boiler. This helps with burning the chocolate. You can already see how the blooming disappears!
I then separated the egg whites and the yolks. I also measured the sugar separately, 20 grams for the yolks and 30 grams for the whites.
I started by "creaming" the egg yolks and the 20 grams of sugar. (I did this whilst the chocolate melted over the double boiler.)
I whisked the sugar and yolks until the bright yellow turned cream in colour.
When I finished with this, the chocolate was melted and I then slowly added the the warm chocolate to the yolks. BE CAREFUL: Temper the egg yolks slowly so as not to scramble them. Slowly add the chocolate while constantly whisking.
When the eggs are tempered, you can add most of the chocolate until you added everything.
I then turned to the egg whites. I made a meringue with my hand. Some say this is crazy, but I like to do things by hand!
Whisk until you have stiff peaks. Adding the sugar halfway is what I did. I am not sure if it matters when you add the sugar, the meringue experts will need to help here!
I then slowly folded the meringue into the chocolate mixture. I was careful not to deflate the meringue.
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Here is also a short video of how I folded it in:
I put this mixture in another bowl. It is still very watery at this stage. I put it in the fridge overnight.... or so I thought!
I put clingfilm/glad wrap on the surface so that it does not make a "skin". But as you can see in the second photograph, we could not wait overnight! At midnight we had to taste. And it was perfect!
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And there you have it! It is that simple and easy. It takes some time and "skill" if you make it by hand. But if you use a machine, it will be so much easier.
The texture is fluffy and airy. It is extremely creamy and the chocolate flavour is intense. It is everything you can want from a mousse! As noted, it is an egg mousse, using raw eggs, so the taste is different from a mousse using only cream and gelatin. But for such a quick and easy recipe, it made something that blew me away.
I do hope that you give this a try! Have you made mousse for yourself? Please le me know in the comments! For now, happy cooking and stay safe.
The writings and musings are my own. The recipe and ingredient amounts are also my own, albeit based on the technique of making egg-based mousse. The photographs used in this post are also my own, taken with my Nikon D300 and iPhone.