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Even while self-isolating/in lockdown, I am still looking for reasons to make chocolatey things. I have to exhibit some restraint because it is so easy to eat and eat and eat right now!
I finally bought one of those individual brownie pans — the ones that give you 4 corners (the best part!) on each brownie. So each brownie is its own little piece of heaven! So making too many of those is a bad idea right now.
Along the lines of chocolate (yum!) — today is National Chocolate Mousse Day!
I have an easy mousse recipe on the blog today. These mousse cups are creamy and light and quite satisfying. Not that you couldn’t eat the whole bowl…who does that right? 🤷
There is some versatility with this one. You can try it plain with whipped cream or add some orange zest. Or maybe raspberries. Or cherries. Let your mind explore!
Tip: The Raw Egg Question
Before you dive into this recipe, I know some people have questions about using raw eggs and Salmonella infection. While you can get an infection from eating raw eggs (cooking them kills the bacteria), the risk is low. One study found the bacteria in 1 out of 30,000 eggs. The processing of eggs has improved now — including pasteurization — so for most people, it’s safe to eat foods containing raw eggs.
For most people…
Certain people like babies and young kids, pregnant women, elderly people, and people with immunocompromised systems should avoid foods with raw eggs.
So for the most part, you can make the mousse! Use care with your eggs, buy pasteurized ones if available, keep in the fridge, and watch the expiration date.
Creamy Chocolate Mousse
- heavy saucepan
- hand mixer
- 2½ c. heavy cream divided
- 8 oz. high-quality semi-sweet chocolate chips or baking chocolate
- ¼ c. granulated sugar
- 2 large eggs
- Optional: 1 t. orange zest preferably organic*
- *Tip: The orange zest adds a really nice pop of flavor to this recipe.
- Optional to serve:
- Whipped cream maraschino cherries, and/or mandarin orange slices
- Heat 1 cup of heavy cream with chocolate chips over medium-low heat, stirring constantly until chips have melted. Set aside.
- In a medium bowl, beat eggs and sugar with a hand-held mixer at medium speed for 3-minutes.
- While mixing in the same setting as above, slowly add the melted chocolate mixture to the egg mixture. Stir in the orange zest, if using. Once combined, pour back into the pan used to melt the chocolate. Heat over medium heat, stirring constantly, until thickened.
- Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours.
- Once chilled, whip the remaining heavy cream until stiff peaks form. Gently fold the chilled chocolate into the whipped cream until thoroughly combined. The mixture should have a fluffy consistency. .
- To serve, spoon chocolate mousse into a piping bag and pipe into small dessert dishes. Top with whipped cream and maraschino cherries or mandarin oranges, if desired. Enjoy!
Another chocolate mousse recipe on this blog is the Peanut Butter Chocolate Mouse Parfaits.
This recipe is perfect for those who like a little bit of peanut butter with their chocolate.
Dark Chocolate Mousse: How about a dark chocolate version? Check out this version from the Food Network.
Chocolate Mousse Cake? Those taste amazing. Here’s a recipe — again from The Food Network — that is cool, creamy, with a kick of coffee with the chocolate.
Loving Life — The Reboot!
This article provides general information and discussion about health and related subjects. The information and other content provided in this article, or in any linked materials, are not intended and should not be construed as medical advice. Consult your own physician for any medical issues that you may be having.