I have been making the same chocolate mousse recipe for years. I don't even remember how I came up with it. Maybe it was from eating some of my "batter" in my experiments in trying to make up a chocolate soufflé recipe. Maybe not. I think I actually sort of made it up when I was on a diet years back. I was able to eat egg whites in the morning, but I don't particularly like egg whites, so I would make them into merengues. Little by little, I added different flavorings to them. I added cocoa powder and artificial sweeteners to make a sort of chocolate mousse that had to be eaten immediately or it would separate.
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
So, begin by separating the eggs. Whip the egg whites into stiff peaks.