Step 3: Add Sugar to the Yolks

Just as the title implies, add one cup of sugar to the yolks and beat until the yolks are very light. The new mixture should be an off-white or cream color.

While you are beating the yolks, you should put the chocolate into the microwave for two and a half to three minutes at 40% power. Stir the chocolate until it is smooth and allow it to cool while you continue beating the yolks.
Wow a lot more complicated than my pudding+whipped cream!
@grajasekhar: I suggest you try using a metal bowl to beat the eggs firstly (either steel or copper as you suggested), and then try this trick - put the bowl in an ice bath and beat the egg whites, they should stiffen up into lovely peaks for you. An ice bath is exactly what it implies, on the off chance you did not know, along the same lines as a double boiler, but minus the heat &amp; add ice. Basically fill a larger bowl 3/4 of the way with ice, place the metal bowl you're beating the eggs in the bowl of ice and have at it... ? <br> <br>I have found that the temperature &amp; humidity in a home make a difference as to how long it takes to make the eggs into soft peak stage. I've made it in winter &amp; summer-time and have had different results each time ( until I figured out this trick, since then, no problems). I lived in Houston the last time I made this though, roughly 4 years ago. Live in Princeton, NJ now. I need to get back to making it again! In Madras isn't the weather quite hot and balmy most of the year? <br> <br>If you add lemon it will change the taste, I would think, but a tiny pinch of salt always brings out the flavour of chocolate, and is always recommended by the best professional chefs while making anything using chocolate. By tiny I mean really TINY though. A heavy hand will ruin it for you. <br> <br>Enjoy &amp; I hope it works.
if I am understanding this correctly, it uses raw egg whites...isn't that generally considered a nono? Raw eggs, I mean.
It used to be, but now, with modern health care and whatnot, the chances of catching salmonella from a raw egg is about 1 in 20,000. Even if you do get salmonella, most people usually get better on their own in 4-7 days. I have had this dessert at least 30 times in my life, and the only time I got sick was when I ate too much.
To limit or lessen the chance of getting a food-borne illness from the eggs: Wash the eggshells before cracking them, and when separating the eggs, don't toss the yolk back and forth between the shells, as this increases the chance of the eggs picking up the salmonella bacteria from the shell. As well, the very young and very old should probably not eat this dessert. Oh well, more for us! :)
<a href="http://www.indobase.com/recipes/details/eggless-chocolate-mousse.php" rel="nofollow">great eggless mousse</a>
I've made this mousse a few times now and it is always a HUGE hit. For my ladies' groups, it serves closer to 20, but that's at a party where we all bring food to share. I take it in a big glass bowl with little cups and spoons to serve it. It's worth any risk of eating raw eggs, in my opinion. :)
Hi, I'm from India. 1. I tried making this but the problem began when I was beating the egg whites. They wouldn't become stiff no matter what I did. The only thing that would form is more and more foam but it was still pretty watery. Tried an egg beater too, like the one in the picture included in this post. But to no avail, still wouldn't thicken the way you've shown in the picture. Please help me find out what I'm doing wrong and how I should do it. :/ 2. Heavy Whipping cream (or whipping cream or whipped cream) is something that no matter how much I've tried, I've not been able to find. No one stocks it. I've been using fresh cream which again doesn't stiffen when beaten. Any suggestions / substitutes?? 3. The way I've made it, it was a bit more fluid at the end, so I melted some gelatin (a very small amount) and added it after cooling the gelatin. However the gelatin doesn't seem to be mixing with the chocolate mixture well. It just seems to be clumping together in one place. Still, I just put it in the fridge and I'll take a look at it after two hours. Do you think I've messed the whole thing up big time? :(( Thanks in advance, I'm just beginning to cook.
1. The egg beater you are using is hand-powered, yes? That may be the problem with the eggs. It takes a long time to beat the eggs- even with an electric egg beater. It may be that you just didn't beat them long enough (though I don't know how long you actually <em>did</em> beat them) or it may be that you need an electric one to be able to beat the eggs fast enough. <br/><br/>2. After a quick search on Google, I couldn't really find any substitutes to heavy whipping cream- other than using light whipping cream or just whipping cream. I don't know what you could try to substitute it with, but it sounds like you couldn't find any sort of whipped cream or whipping cream. I don't know if regular cream will work, but it usually takes a long time to beat the cream to get it too thicken enough. <br/><br/>3. I don't know how to really help with the fluid- I've never had a batch that has had fluid in it. It may still taste fine with the fluid, but I don't know. <br/>
Thank you for replying so quickly. Yes the egg beater was hand powered. I was whipping the eggs for around 15 minutes. What I found on googling the egg white beating thing was that adding a pinch of salt and a few drops of lemon juice, as well as using a copper vessel would help get the kind of white peaks that you've described. I'll try that next time around. And I couldn't find any sort of whipping cream, as you said. It actually tasted pretty good. Albeit it was a bit more creamy than a usual mousse should be (as in slightly less solid and more semi solid), but that would probably be because i couldn't find any whipping cream to give it the proper texture. Thank you for the great recipe.
Glad you liked it! Tell me how it turns out next time with the salt, lemon and copper with the egg whites.
Can you please tell me how many servings this makes?
Probably somewhere between 10 and 15, depending on how much people eat. It's pretty rich, so I don't suspect people will eat too much of it.
The Hello, egg whites won't whip if there is ANY fat on your utensils. &nbsp;So, wash your beaters very well and don't use a plastic bowl as it can't be 'de-fatted' well enough. &nbsp;Also, there are some that think freshly laid eggs don't whip well.<br /> That's all it takes. Good luck!&nbsp;
no.<br /> ive used a hand wisk, and the foam is what you want.
How many people does it serve?
Depending on how big of a serving (it's really rich so people don't take too much sometimes), I think it has about 10 servings.
*takes notes feverishly*<br>
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do you mean the whites?? this is confusing...
No, the whites are in step 5. These are the yolks. They don't stay yellow when you add sugar and beat them.
&nbsp;For a particularly aerated effect, that is, for the egg whites to not be crushed, I suggest folding in with a large metal spoon. This is the tactic I use for my baked cheesecakes, and if done well, will leave no lumps of white, the same as regular stirring doesn't.<br /> <br /> c:
Thank's. Will definetly try it on the weekend.&nbsp;
It was good and i ate it with my bf. And we ate it all chilled i wonder does it taste good when it is warmed up?
It tastes about the same, but the consistency is way off. It is less firm and more of a soupy texture. <br /> <div id="refHTML">&nbsp;</div>
i made some last night and it was so lovely. Thankyou so much for this ible
wht abt gelatin? how will it get the jelly-like texture?? also u havent mentioned anything abt essence....... wont the egg smell?
You don't need gelatin for jelly-like texture. It doesn't even have a jelly-like texture. It has a mousse texture. And no, the egg doesn't smell. Eggs only smell <em>bad</em> when they're rotten, otherwise they have an unobtrusive or non-existent scent; especially compared to chocolate.<br/>
make sure that the bowl you are using to whip the egg whites is completely clean and OIL free. even just a tiny bit of oily residue will prevent the egg white from firming up.
You would be able to do this with white chocolate as well, right? We've got quite a bit of it leftover from my sister's wedding (they bought some cheap fondue fountains and people much preferred the dark chocolate it seems!) and I think this would be an excellent way to use it up :D
Yes, you can. I cannot guarantee it will taste good, but you should try. My family and I don't try it because we don't want to have an entire batch go to waste. Tell me how it turns out!
After a bit of research, I found that half as much white chocolate (about 5 ounces/half a cup) works for a white flavored mousse. I thought the taste a bit weak at first, added a capful of vanilla and it really emphasized the flavor. It's chilling right now, but the fresh-stuff tasted wonderful!
I ought to try that some time. Maybe next Sunday...
how much is 9 oz in grams i am in India and we follow the metric system
Google says about 255 grams, but it is probably okay if you just guesstimate the amount.
made it and its savage
can you use regular chocolate broken into small pieces instead of chocolate chips?
Yeah, it is just going to end up melted anyway. Just be sure that you have 9 oz.
How much does 'one cup' of sugar weigh?
One cup is a commonly used unit of measure that is equal to approximately 236.59 mL.
I love chocolate mousse:) Thanks for the recipe:)
No problem! I've been meaning to put it up for awhile.
this is really great
Thank You.
mmmmmmmmm sounds good
'Tis! You should try it if you have the ingredients.
i did it's good really good
Invisible large bowl. Lmao.
Yeah. Kept on losing it, so after this we painted it white : )

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