Eventually, I ditched that lifestyle. I ditched artificial sweeteners and added the yolks back into my eggs. I added in some real, dark chocolate into the mix, to help stabilize the mousse and keep it from separating, and finally got a really great dessert that my husband always begs me to make.
I make this mousse or flan whenever I want to use up a bunch of my hens' eggs. Since part of the eggs stay raw, I like to use my fresher eggs, just in case. I never had a problem using supermarket eggs, though before I got my hens.
Chocolate Mousse 1
100g of dark chocolate
I usually double the recipe. The part that takes me the longest is probably separating the eggs- seriously! This mousse is very easy to make.