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.
Step 1: Step 1: Whip the Egg Whites
Step 2: Step 2: Melt the Chocolate
Step 3: Step 3: Mix the Yolks Into the Chocolate
Step 4: Step 4: Incorporate the Chocolate Into the Egg Whites
I have found that my mousse turns out well, though, even when I just use my electric beater to mix it all together, which is pretty much every time. :)
Step 5: Step 5: Pour Into Serving Containers and Chill
You can add a little more cocoa powder if you want a stronger chocolate flavor. You can also add coffee powder or alcohol for different flavors. To make it sweeter you can add sugar or honey. The sweetness also depends on the chocolate that you use, so you can experiment with it to find the best combination for you. I normally make it just as written above: simple yet elegant.
Step 6: Chocolate Mousse 2
I had heard about whipping up chocolate and water before. A friend of mine makes it to cover her cakes much in the same way that I make a chocolate ganache. When she told me how she made her covering, though, I was shocked. They always tell you not to let water touch chocolate!!
So, before posting, I decided to investigate. People were claiming that the chocolate and water "mousse" was the easiest, best tasting chocolate mousse ever!! I had my doubts, but I decided to give it a chance.
So, here is how it works:
Chocolate "Mousse" 2
250g dark chocolate
1 cup water
Step 7: Melt Chocolate and Water and Whisk Together
Step 8: Pour Into Serving Containers and Chill
Step 9: Let the Taste Test Begin!!
Neither my husband nor I (nor my friend who makes it for cakes) considered this "mousse" to be very mousse-like. My husband said it wasn't bad. It just tastes like a smooth chocolate dessert. There is no complexity of flavors. It basically just tastes exactly like whatever chocolate you used, slightly watered down. So, he tried my usual mousse again. Once he tried it, there was no going back. He wanted nothing to do with the water version.
My two year old tried the second mousse and spit it out! "Ese no!! Mommy, ese no es!!" (Not that one mommy!)
So, at our house, mousse one was the universal winner.
I tried to capture the difference in consistency with a picture. Mousse 1 is on the right, and mousse 2 is on the left.
I think the water "mousse" is OK, but think it is best suited for a cake filling or covering, and not as a stand alone "mousse." It is just too rich, and not fluffy enough. Plus, making the first mousse helps me use up my extra eggs, gives us a little more protein, and uses less chocolate for the resulting amount of mousse. That makes it cheaper in the end.
We have since finished my mousse (the first one), and the other sat in the fridge untouched until there were no other desserts available at home. We ate it, and without anything to compare with it anymore, it was pretty good. I would think it would be better if you substituted some of the water with liqueur or coffee.
I still doubt I would ever make it again because I also prefer chocolate ganache to that for covering cakes.
So, I'm curious to hear comments from anybody who is in love with the two-ingredient, water and chocolate mousse floating around the internet. Anybody?
Now I'm tempted to try making a chocolate mousse with only whipped cream and chocolate. Hmmm, I wonder if it would work.