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.