Chocolate Mousse

Here are two version of chocolate mousse. I think that the one made with only egg whites is a little bit better, but they are both airy and delicious. If doing the pasteurized egg whites method, then you have to buy egg whites that whip up. Not all the pasteurized eggs whip up. I find that the brand (Eggology) whips up. If using these, be sure to give them a really good shake.

Chocolate Mousse

If using pasteurized egg whites, then this is the ingredient list
4 ounces dark chocolate (115 grams), chopped fine
¼ cup heavy cream, any fat
¼ teaspoon espresso powder, optional

2 tablespoons cocoa powder

4 egg whites (1/2 cup), pasteurized

1 teaspoon sugar

Combine chocolate, heavy cream, espresso powder, and cocoa powder in a large glass bowl (heat proof). Set over a pan of simmering water (double boiler) and stir until the chocolate melts.

Whip up the egg whites with 1 teaspoon of sugar until the whites look like shaving cream in another large (CLEAN and DRY) bowl.

Mix ¼ of the egg whites into the chocolate and then fold in the rest until the mixture is uniform color.

Divide among dishes (or leave it in the bowl and then just scoop it out) and chill until firm. Bring to room temperature and serve with a dollop of whipped cream. Store in the fridge for up to 2 days. Serve with a dollop of whipped cream. Store in the fridge for up to 2 days.

If using raw egg whites, then this is the ingredient list

4 ounces dark chocolate (115 grams), chopped fine

1/4 cup heavy cream
1/4 teaspoon espresso powder, optional
2 large eggs
1 tablespoon plus 2 teaspoons water, divided
2 tablespoon sugar
1/2 teaspoon vanilla extract

Melt chocolate, heavy cream and 2 teaspoons water over double boiler. Remove and set aside.

Combine the eggs with 1 tablespoon of water and 2 tablespoons sugar in a METAL bowl (glass will take too long to heat the eggs). Stir well to combine. Bring 1 inch of water in a skillet to a boil and reduce the heat to low. Set the bowl in the skillet and whisk the mixture quickly until it reaches 165 F ('bugs' are killed at 160 F but I bring it up a little higher just to make sure). Remove and whip until the consistency of soft whipped cream with a hand held mixer.

Mix ¼ of the egg mixture into the chocolate and then fold in the rest until the mixture is uniform color.

Divide among dishes (or leave it in the bowl and then just scoop it out) and chill until firm. Bring to room temperature and serve with a dollop of whipped cream. Store in the fridge for up to 2 days.

Whipped Cream
Whip heavy cream (without sugar) in a  bowl until soft peaks or consistency of shaving cream. I do not add sugar because the mousse is sweet.

Twinkies

Twinkies at the store are full of chemicals and are a scary to eat. I wanted to make something that I can give to my kids when they ask for store bought Twinkies at the store.

Twinkies
1 cup all purpose flour
3/4 sugar, divided
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon sea salt
5 eggs, separated
1/4 teaspoon cream of tartar
1/3 cup orange juice
1/4 cup olive oil
1 teaspoon vanilla extract

Prepare 12 cup muffin pan by coating with shortening, set aside. Be sure to coat inside the cups and the top of the pan as well.

Separate the eggs. You want the egg whites to be in a very clean bowl with no sign of yolk or fat in it. You will have 2 egg yolks left over.

Combine flour, ½ cup sugar, cornstarch, baking powder and salt in a large bowl. In another bowl, combine 3 egg yolks, juice, oil and vanilla. Sift the dry ingredients over the wet and combine well.

Beat 5 egg whites and cream of tartar until soft peaks form. Gradually add ¼ cup of sugar and continue to beat until stiff peaks.

Mix 1/3 of the meringue into the batter and then fold in the rest until no streaks form. Divide the batter between muffin cups (they should be full almost to the brim - may have a little batter left over) and bake at 325 F and bake for 25 minutes.

Filling
3 tablespoon all purpose flour
3/4 cup almond milk
3/4 teaspoon vanilla extract
6 tablespoons butter
6 tablespoons shortening
6 tablespoons sugar

Combine flour, sugar and milk in a saucepan. Cook over medium heat until thick paste forms. Be sure to stir constantly. Remove into a container and add vanilla. Cover and let cool completely.

Beat butter and shortening until fluffy. Add the flour mixture and beat for 5 minutes. Fill a pastry bag with frosting (use star tip). Jam the tip into the cake center and squeeze until the sides just start to bulge. 

Store in a covered container at in the fridge for up to 3 days or freeze for up to a month.

Makes 12 cakes