Chocolate mousse makes me indescribably happy. It’s been on my all-time favorite desserts list for, oh about as long as I’ve been eating dessert. What’s not to love about it? Airy, light texture that packs a rich, chocolate-y punch. And for such an elegant dessert, it’s surprisingly easy to make. The hardest part is waiting for it to set in the fridge without digging in early. I’ve made it a number of times, with different flavor variations, and I am particularly fond of adding coffee to make it a mocha mousse.
Of course, most recipes take raw eggs, a fact which I have tried my best to ignore over the years of making and eating chocolate mousse. And most of these recipes don’t have you cook the eggs even a little bit. Both the yolks and the whites are mixed in just as they are. Since nothing is going to stop me from eating chocolate mousse, it’s great to have Safest Choice Pasteurized Shell Eggs with which to make it. I can serve it to even my littlest child without fear of making them sick. I’m not one to worry too much about these things for myself, but with my kids, it’s always a concern.
I wasn’t actually certain that my mousse made with Safest Choice Eggs would be a success. I’d tried to whip their egg whites previously and had not luck, because the pasteurization process does change the proteins in the whites somewhat. But after a little research, I discovered the trick and this time they whipped up beautifully. The trick is quite simply that you must bring the egg whites to room temperature before beating (this is actually helpful with unpasteurized egg whites as well). It worked like a charm.
And I will say, this may have been the best mousse I have ever made. The coffee was the perfect complement to offset the chocolate. It was incredibly rich, but the texture was amazingly light. My kids were over the moon to have it for dessert and have already been clamoring for me to make it again. How could I possibly say no?
Please see the full recipe at Safest Choice Eggs Blog – If it’s not there when you read this, give them time. I am always up much earlier (like, ridiculously early!) than they are! 🙂
Mocha Mousse:
2 tbsp butter
3 oz unsweetened chocolate, chopped
4 large eggs, separated and at room temperature
1/4 to 1/2 cup strongly brewed coffee
6 tbsp powdered erythritol, divided
1/8 tsp salt
1/8 tsp cream of tartar
3/4 cup heavy cream
1/2 tsp vanilla extract
15 drops stevia extract
In a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and let cool to lukewarm.
In a small bowl, whisk egg yolks together until smooth. When chocolate is lukewarm, whisk in egg yolks. Mixture will become very thick and chocolate will seize. Add ¼ cup strong coffee and whisk vigorously. Continue to add 1 tbsp strong coffee at a time until chocolate mixture becomes smooth (will still be quite thick). Refrigerate until ready to use.
In a large bowl, beat egg whites with 2 tbsp powdered erythritol, the salt and the cream of tartar until they hold stiff peaks but are not dry. This may take 10 minutes or so. Use a stand mixer if you have one.
In another bowl, beat cream with remaining erythritol, the vanilla and stevia (if using) until it holds soft peaks.
Stir a couple of large spoonfuls of the egg whites into the chocolate mixture to lighten it. Then carefully fold the chocolate mixture back into the egg whites. Fold in the cream thoroughly but gently. Spoon or pipe into serving dish or individual serving cups and chill at least 2 hours.
Serves 8. Each serving has 3.8 g of carb and 1.5 g of fiber. Total NET CARBS = 2.3 g.
Mmmmm, mocha! I have been charged with making a gluten free cake for my nephew’s birthday next week… wish me luck! 😀
Love this…when I’m eating chocolate mousse it’s always in the back of my mind just a tiny bit that I’m eating raw eggs. Perfect solution! I’ll have to keep an eye out for these.
Looks fabulous! I’ve never made mousse before…I’ll have to give it a try!
Stumbled across your site checking out the metabolism miracle mmforum. The mousse looks great and thought that the recipe would follow. I see that you co-author the book Low Carb Among Friends, is that where the recipe can be found. I really enjoyed browsing your web site.
Aloha,
Karen
Hi Karen, the recipe can be found at http://www.safeeggs.com/recipe/mocha-mousse-recipe
And yes, a lot of people named Karen do seem to come to my site!
Looks like your site attracts people named “Karen”.
I’m so happy to find your blog! I’ve pinned many of your desserts to try and added you to my Google reader so I don’t miss any new ones.
Hi Carolyn, the texture of this mousse looks wonderful. It’s a dessert I often order in the hope that it will be the perfect chocolate mousse and it never is. As you clearly adore chocolate mousse, I am confident that this is the one! This is going on my “To Make” list. Have a great weekend.
Honestly, this had such a surprisingly light texture. I think I can attribute that in part to the safest choice eggs. Because of the way the proteins change during pasteurization, the eggs take a lot of work to whip and don’t get really stiff. My kids were over the moon about it. I really want to make it again soon!
It looks so good that I just would like to grab that spoon and dip it..
The mousse looks delicious!
That’s a pretty cool way to deal with raw eggs! Clark Kent loves tiramisu and I never make it because I’m scared of the salmonella demon. Fantastic mousse, darling 🙂
I love the new layout, Carolyn! Looks fabulous!
Mocha mousse sounds heavenly! Can’t wait to try out this low carb version.
I haven’t had mocha mousse before but what a no brainer. No doubt that this is divine.
Looks so good! I can always go for a big bowl of mousse. Lovely, Carolyn!
I love those Safest Choice eggs…I don’t feel guilty feeding my family raw eggs anymore…whew. Mousse makes our whole family happy…I’m going to check out your recipe 🙂 Have a wonderful holiday, my friend!!!!
chocolate mousee…YUM. You really knock the low car, gluten free desserts out of the PARK!!!
Another great looking dessert!!
How delightful! All things mousse, and certainly all things chocolate, make me happy 🙂
yum! I have to try this!
Chocolate mousse makes me really happy too! I love the mocha flavor!
What a treat Carolyn – looks so nice and light.
This mocha mousse looks amazing!
Looks like a good prep day dessert! My daughter saw the picture on my FB feed and asked for some!
Where do u find the sugar erythritol is there another name Ty
Lots of brand names. Swerve, ZSweet, Truvia…
THIS…looks like THE ticket to please my French husband’s desire for a real-deal…cloud-like chocolate mousse…and my desire to keep the sugar/carb ratio to a minimum…but..but..he does NOT like the flavor of coffee in desserts!!!…Big “WAAH!”…Is there a chance this beautiful offering could “work” without the coffee addition?…How could I keep the lovely texture profile intact without destroying your obviously perfect results? I want to make the mocha-fied riff for myself…and another for the man who prefers coffee ALONGSIDE his dessert!…Thanking you in advance for any solutions to my dilemma! Any thoughts?
Yup, you can just use hot water for a regular variation of the mousse. It works perfectly.
This is perfect! I didn’t have powdered sweetener (small town, few options) so I ground my granular in my mini processor. I measured before I put it in and it came out much less by tablespoon, so I devided it and added a little more at the end. Lots of dishes but so lovely. I made 6 servings versus 8 and figure they are 3 net carbs each. Will be a great add in to my brown bag lunches.
Can I make this with regulate sugar?
Of course!
When my husband came home from the store with pasteurized eggs, I knew immediately what I was going to make! I hate it when people add chocolate to whipped cream & call it mousse – THIS is a mousse! This recipe came out perfectly & soooo delicious! Merci!
I hate the fake “mousse” too! Enjoy!